Tender shrimp with a real knockout of a spicy sauce!
In a big bowl, mix together the shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic. Afterward, add in the tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir it all together, seasoning with salt to taste. Gently stir in the avocado, but be careful not to mash it up.
Stretch some plastic wrap over the bowl and let it chill in the fridge for 2 to 3 hours, then serve.