Mama Canales-Garcia’s Avocado And Shrimp Salsa

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1 pound small shrimp, shelled and deveined or pre-cooked and defrosted

2 firm-ripe avocados, halved, scored into a small dice

2 cups grape tomatoes, quartered or 2 cups chopped tomatoes, drained a little

1/2 small white onion, very finely chopped (use red if you can’t find white)

1 small jalapeño, seeded and finely chopped (optional)

Drizzle of olive oil

Juice of 1 to 2 limes


Handful cilantro leaves, roughly chopped

Hot sauce, on the side

Tortilla chips, to serve

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