1 pound boiled, peeled shrimp
1 large red tomato, chopped
1 large yellow tomato, chopped
1 large jalapeo, seeded and chopped
1 small onion, peeled and diced
1/2 bunch cilantro, chopped
2 avocados, chopped
1/2 juice of 1 large lime
3 tablespoons olive oil
1/2 teaspoon margarita salt
1/4 teaspoon cayenne pepper
Cut shrimp in half and put in a bowl. Add the remaining vegetables that have been prepared. Cover with lime juice, olive oil, salt and pepper.
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Serve with chips as a dip or use as a topping with a salad.
Dip can be refrigerated for 12 to 24 hours. If prepared ahead of time, do not add avocado until the last minute.
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