340 g pkg. thawed Rock Harbour White Pacific shrimp (cooked, tail-on, P & D)
pint colored cherry tomatoes, halved
1 avocado, peeled and diced
½ small red onion, diced
1 cob fresh corn, niblets removed with a knife
¼ cup chopped cilantro
2 Tbsp. extra virgin olive oil
1 lime, juiced
1 tsp. chili-lime seasoning (or taco seasoning)
Tortilla chips for serving
Remove the tail shells from the White Pacific shrimp and chop the shrimp into bite sized pieces.
In a large bowl, toss together the chopped shrimp, cherry tomatoes, diced avocado, red onion, fresh corn niblets and cilantro.
Drizzle with olive oil, lime juice and chili-lime seasoning. Season to taste with salt and pepper if desired and toss gently to combine.
Serve with tortilla chips and extra limes for squeezing.