No Time for food Mexican Shrimp Salad

Sheesh...we are so busy irrigating and moving cattle around, not to mention chasing kids that I am not sure most moments if I am coming or going...
And, MAN, is good help hard to find. We have had three different 18 year old young men working for us this summer and not a one made it into July. It is irrigating, not too hard on the brain, not too hard on the labor end; but, well, now I sound like all the older generation friends and family, kids just don't want to work these days! Sure like that paycheck though. So, now I am trying to get this ranch irrigated and not for lack of trying, but I just ain't much good at it! At any rate, the kids and I do like this for a quick lunch:

Mexican Shrimp Salad

1# cooked, peeled shrimp (I use the 20-30 count shrimp)
2 avacadoes, diced
1 or 2 cucumbers, diced
1/3 cup cilantro, chopped
2 or 3 green onions, chopped, or a slice of large onion, diced
1 clove garlic, chopped finely
2 cups tomato juice
juice of 2 limes or about 2 TBSPs
salt (I really like Kosher salt) to taste
pepper to taste
1 jalapeno, finely diced
few dashes of hot sauce - or more, we like it spicy!

Mix it all together, serve it up with chips, crackers or other bread - yummy, a light summer lunch or appetizer. You can take the shrimp right from the freezer, run cold water over them for a meoment or two and put them right into the salad - keeps everything cold!