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2 large cucumbers, peeled and cut into chunks
2 large green peppers cut in chunks
8 cups clamato, chilled
1 28-ounce can diced tomatoes in juice
1 24-ounce refrigerated salsa (not canned type)
1 cup chopped cilantro
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2 cups roasted red peppers (from a jar), chopped
4 tablespoons red wine vinegar or more to taste
2 small cans small shrimp, rinsed and drained
chopped avocado (optional)
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