I had an amazing shrimp cocktail at a mexican restaurant a couple months ago. It was served in a huge brandy snifter, and served with crackers.
I duplicated it at home, and it is was really simple.
4 ounces of cooked shrimp, peeled and deveined.
1 cup Pace Picante sauce
juice of 1/4 of a lime
a few tablespoons of chopped fresh cialntro
two or three green onions sliced thinly in rounds (the white and a fair amount of the green)
a couple drops of hot pepper sauce (the restaurant version had chopped fresh jalapeno)
a little artificial sweetener to taste (about 1/2 packet or the equivalent of 1 tsp sugar)
1/4 of an avacodo, chopped (optional, and unless I'm eating it as a meal I don't include it, because it has 2 WW points, so probably about 100 cals)
Mix everthing together, and let it sit in the fridge for at least an hour.
Eat with or without crackers. It's sort of like a gazpacho with shrimp (although I hate gazpacho, but I love this)