– pre-cooked large shrimp – Olive Oil – Balsamic Vinegar – salt –tabasco sauce – lemon juice – jalapeño – chopped red onion – chopped cherry tomatoes
1. Thaw the pre-cooked shrimp, then cut into bite-sized pieces and place into a large mixing bowl.
3. Cover the bowl and refrigerate for at least 30 minutes. 4. When ready to serve, remove from refrigerator. Add the cubed avocado, chopped cilantro – stir to combine, then serve with tortilla chips.