Clean and devein your vegetarian shrimps and wash them thoroughly under running water. Set the shrimps aside to dry.
Take a heavy bottomed skillet and heat olive oil in it over low heat.
Sauté finely chopped garlic (3 cloves) in the hot oil until fragrant and add the shrimps to the skillet.
Add lemon juice of one lime to the shrimps and sauté for 3 to 4 minutes, making sure the shrimps remain juicy and tender.
Remove sautéed shrimps from the heat and bring them to room temperature before refrigerating for 10 to 12 hours.
Combine all the remaining ingredients including Roma tomatoes, cucumber, cilantro, green onions, avocado and garlic, just before serving the shrimp cocktail.
Squeeze juice of one lemon into the vegetables. Also add V-8 vegetable juice and white vinegar and toss to combine.
Serve sautéed vegetarian shrimps with this veggie sauce as appetizer.