Original Mexican Shrimp Cocktail

4 roma (plum) tomatoes, diced

1 cup sweet onion (such as Vidalia®), diced

½ cup ketchup

½ cup tomato and clam juice cocktail

½ cup prepared salsa

3 tablespoons chopped fresh cilantro

2 tablespoons prepared salsa verde

2 teaspoons lime juice

2 teaspoons hot pepper sauce (such as Tapatio®)

1 clove garlic, minced

1 pound frozen cooked shrimp - thawed, peeled, and deveined

2 ripe avocados - peeled, pitted, and cubed

Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.