Mexican Shrimp Cocktail

2 lbs. cooked, peeled and deveined shrimp

2 cans diced tomatoes or 3 cups fresh diced tomatoes

1/2 to 1 cup chopped onion

1/2 cup chopped fresh cilantro or to taste

2 cups diced cucumber

ketchup(don't have the exact amount so just to taste)

1 cup orange juice

2 cups spicy clamato juice

3 tbls. extra virgin olive oil

2 tsp. crushed oregano

1/2 to 1 cup diced green olives

salt and pepper to taste

Mix it all together in a large bowl. Best if it sits for a few hours or overnight before serving.