Shrimp Pico with chips

This is a very simple toss together appetizer that will be a crowd pleaser!

Ingredients

1 lb. Cooked Shrimp 36/40 size (tails Removed), Chopped (don’t use baby shrimp)

1/2 whole Red Onion, Diced Finely

2 whole Tomatoes, Diced

2 whole Fresh Jalapeno Peppers, Minced

2 whole Avocados, Chopped

2 whole Limes, Juiced

Kosher Salt To Taste

2 c. Cilantro, Chopped

Directions

Combine shrimp, red onion, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you'll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed.

Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.

I like to make a timbale using a ramekin, or large ice cream scoop will work too to create a ball on the plate.

Serve with tortilla chips!