1 pound boiled, peeled shrimp 1 large red tomato, chopped 1 large yellow tomato, chopped 1 large jalape?o, 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.
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.
