Citrus-Avocado Shrimp Salad

Ingredients

• 1 lb peeled/deveined medium shrimp, tails removed (thawed, if needed)
• 5 limes, for juice
• 1 bunch fresh cilantro, finely chopped
• 2 ripe Hass avocados
• 1 1/2 cups fresh pico de gallo (or salsa)
• 2 teaspoons hot pepper sauce
• 2 1/4 teaspoons carne asada seasoning
• 1 (9.25-oz) bag corn chips (optional, for serving)

Steps

1. Thaw shrimp (if needed); remove tails.
2. Bring large stockpot of water to a boil. Squeeze limes for juice (5 tablespoons). Chop cilantro (1 cup). Peel, pit, and cut avocados into 1-inch pieces. Cut shrimp in half (wash hands).
3. Add shrimp to boiling water and remove pot from heat. Cook shrimp 2–3 minutes, stirring gently, or until shrimp are pink and opaque; drain well.
4. Combine in large bowl: lime juice, cilantro, avocado chunks, pico de gallo, hot sauce, and seasoning until blended; gently stir (fold) in shrimp.
5. Chill shrimp salad 30 minutes (or overnight). Serve with chips (if desired).