Shrimp Pico de Gallo

You know that salsa that is so good you wish you had a bigger chip? This is it! It’s pico taken up a notch. Serve it with any Mojito or Marg and it’s a party!

1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 pound peeled deveined shrimp
1 tablespoon avocado oil
Cholula
4 large Roma tomatoes, cored and diced
1/2 medium white onion, diced
1/2 cup cilantro, chopped
Juice of 2 limes
1 avocado, diced
Kosher salt

Season shrimp with onion powder, garlic powder, cumin and 1/2 teaspoon salt and toss to combine.

Warm avocado oil and 1 teaspoon of Cholula over medium heat in a sauté pan. Cooked shrimp two minutes on each side until cooked through. Remove from pan to cool.

Salt diced tomatoes with 1 teaspoon of kosher salt and toss. Combine tomatoes, onion, cilantro and lime juice in a bowl and toss to combine.

Dice shrimp and add to salsa. Add avocado. Toss, and season with more salt (we used an additional 2 teaspoons) and Cholula to taste.

Serve with tortilla chips or plantain chips.