Margarita Shrimp Dip

Ingredients

• 1 pound boiled, peeled shrimp
• 1 large red tomato, chopped
• 1 large yellow tomato, chopped
• 1 large jalapeno, 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

Instructions

1. Cut shrimp in half and put into a bowl.
2. Add the remaining vegetables that have been prepared. Cover with lime juice, olive oil, salt and pepper.
3. Serve with chips as a dip or use as a topping with a salad.

Notes

Dip can be refrigerated for 12 to 24 hours.

If prepared ahead of time, do not add avocado until the last minute.