Cool Mexican Shrimp Cocktail

1 (46 fluid ounce) bottle tomato-vegetable juice cocktail

1 pound cooked small shrimp

peeled and deveined

2 cucumbers

seeded and cut into bite-size pieces

2 avocados - peeled

pitted

and chopped

1 (14.5 ounce) can diced tomatoes

½ cup chopped fresh tomatoes

½ red onion

chopped

1 jalapeno pepper

seeded and chopped

2 cloves garlic

minced

½ teaspoon prepared horseradish

½ teaspoon salt

2 dashes hot pepper sauce (such as Tabasco®)