- 1 lb devined Gulf shrimp
- 1 cup fresh squeezed lime juice (10-12 limes)
- 12 oz pico de gallo
- 1-2 avocados, diced
- Salt to taste
Cut shrimp into bite-size pieces and add to bowl.
Squeeze 10-12 limes (1 cup) over shrimp and add pico de gallo.
Stir in diced avocado.
Refrigerate for at least 4 hours.
When ready to serve, drain excess juice and salt to taste.
Delicious served with tortilla chips or on top of tostados.