Dont be afraid, my recipe is not full of raw items! This is one of the best hot afternoon snacks. I have constant requests for it on coast trips, hiking and camping trips. Best if made ONE DAY in advance and refridgerated very cold.

Ingredients:
6 Roma tomatoes
1 head of Cilantro
2 jalepenos
1 white onion (medium)
1 regular can of kernal corn
1 regular can of black beans
1 pound of small peeled and devained shrimp
2 limes
1 container clamato tomato juice, not Bloodymix
1 one gallon tupperware container

Finely Chop Tomoato, onion, cilantro, jalepenos (no seeds) and combine in a bowl with about 2 tbls of Sea salt and Black pepper. Squeeze one lime over mixture and mix till seasoned.

Empty black beans and corn into colander and rinse thuroughly. Place combo into tupperware container.

In a small pot boil about 5 cups of water seasoned with salt. When water is at a roaring boil, add shrimp in. Boil for 3 minutes, then transfer shrimp to a colander to drain. Then move shrimp from colander to a bowl with ice, to chill for 10 minutes. Make sure to burry shrimp in ice.

Add all ingredients into tupperware container. Add 1-2 more tbls of salt. Add 1-2 more tbls of Black pepper. Close container and shake vigorously until combo is well mixed. Re-open and fill container 2/3 of the way with clamato juice and squeeze in second lime.

Refridgerate overnight. Place container in coldest spot of fridge. Enjoy the next day with saltine crackers or white corn chips. You might have to add salt and pepper to your taste. This is the most refreshing dip I've made thus far. Expect to make many friends.