3 red, ripe tomatoes (2 lbs.)
2 tsp. finely minced garlic
1 c. diced onion
1 c. coarsely chopped green pepper
1 c. diced cucumber
Fresh ground black pepper (to taste)
Cayenne pepper (a pinch)
1/4 c. red wine vinegar
2 tbsp. olive oil
2 cans bloody mary mix
1/2 lb. frozen cooked shrimp (or 1 can)

Combine all ingredients and chill before serving.