1 (10 oz.) pkg. baby shrimp, cooked
6 tbsp. lemon juice
3 c. chopped fresh tomatoes
2 c. tomato juice
1 green pepper, chopped
1/2 c. chopped onion
1/4 c. minced parsley
2 c. chopped cucumber
1/3 c. olive oil
Dash of Tabasco
Salt to taste

Place shrimp in bowl and sprinkle with lemon juice. Add remaining ingredients and refrigerate overnight. Serves 6.