I  used frozen cooked shrimp and I used fresh limes instead of lemons

 

COLD MEXICAN SHRIMP SOUP

Healthy Carb Cookbook For Dummies® by Jan McCracken
This incredibly awesome soup is served ice cold. It's great any time but especially on a hot summer day. You can serve it as an appetizer or a main course. A friend came to my house and showed me how to make this authentic Mexican dish. For a great presentation, serve this soup in something clear and tall, like a round-bottomed beer goblet or big red wine glass. Tuck a lemon wedge on the side, and you've got elegance.
Preparation time: 30 minutes
Cooking time: 1 minute
Refrigeration time: 3 hours or overnight
Yield: 6 servings
1 pound medium shrimp
2 medium avocados
1 large lemon
1 finely chopped medium yellow onion
2 large tomatoes, diced
1 large cucumber, peeled, seeded, and diced
1/2 cup finely chopped cilantro
1/2 pound fresh crab, flaked
32-ounce jar clamato juice, chilled
Salt and pepper to taste
Lemon wedges  for garnish
Additional finely chopped fresh cilantro for garnish (optional)
1. Peel and devein the shrimp and rinse well.
2. Bring about 2 quarts of water to a boil. Add the shrimp and cook for 1 minute. Drain the shrimp in a colander and run cold water over them. Set aside to cool further.
3. Dice the avocados and squeeze the juice of an entire lemon over them to prevent them from turning dark.
4. In a very large salad bowl, combine the shrimp, avocados, onion, tomatoes, cucumber, cilantro, and crab.
5. Add the clamato juice, mixing all the ingredients well. Salt and pepper to taste.
6. Refrigerate the soup for at least 3 hours before serving to allow flavors to mingle. This is better the longer it chills. If you can make it about 6 hours ahead of time, it's even more scrumptious!
7. Serve in tall, clear, round-bottomed glasses. Garnish with a lemon wedge tucked on the side of the glass and lightly sprinkle the top of each serving with cilantro if desired.