1/4 cup chopped red onion
Juice of 2 small limes
1 teaspoon olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1 pound peeled and cooked jumbo shrimp cut into bite-size pieces
1 medium Hass avocado (5 ounces, chopped)
1 medium tomato chopped
1 fresh jalapeno pepper seeded and finely chopped
1 tablespoon chopped fresh cilantro
In a small bowl, combine the onion, lime juice, olive oil, salt, and pepper to taste. Let sit for at least 5 minutes.
In a large bowl, combine the shrimp, avocado, tomato, and jalapeno. Add the onion mixture and the cilantro, and toss gently.
Season with pepper, if desired.