Makes approximately 3 cups
8-ounces frozen, precooked cocktail shrimp, defrosted
1/4 cup finely diced onion
juice of one lime
2-3 Tbs vegetable oil
1/2 large (or 1 small) jalapeno peppers, deseeded and minced
approx. 1/3 cup deseeded, diced red pepper
approx. 1/3 cup deseeded, diced cucumber
approx. 1/3 - 1/2 cup chopped fresh cilantro
1 ripe avocado (see procedure below)
approx. 1/4 - 1/2 tsp ground cumin
salt to taste
corn tortilla chips as needed
Defrost 8-ounces frozen precooked cocktail shrimp and remove any shell.
Add 1/4 cup finely diced onion to a mixing bowl and add the juice of one lime, add a couple of Tbs of vegetable oil and toss that together to let the limejuice help the onion mellow out a bit.
Deseed and finely mince 1 small jalapeno pepper (or 1/2 of a large jalapeno pepper) and add that to the bowl with the onion and add a little handful of deseeded and diced red pepper, a handful of deseeded and diced cucumber and a handful of rough chopped cilantro.
Carefully cut one ripe avocado in half lengthwise around the pit, carefully remove the pit and cut the flesh in the skin, into cubes without going through the skin, and use a spoon to scoop that into the bowl.
Add a good sprinkling of ground cumin and gently toss everything to combine.
All that's left is to cut the shrimp into pieces the same size as the avocado and add that to the bowl with a little salt to taste and gently toss to combine.
Serve with corn tortilla chips.
If you're not serving the salsa right away, chill it in the fridge with a tight layer of plastic wrap over the top.