Pico de Gallo with Avocado and Shrimp

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Recipe by: Jennifer Christensen

"I went to a restaurant and spent an arm and a leg to try this appetizer. Once it came out, I was dumbfounded on how easy it would be to make. So I made it and even tweaked it a little and everybody loves it. Serve with tortilla chips such as Tostitos® Scoops!®. I have used different kinds of pico de gallo ranging from the mango to chipotle. To prevent your avocado from browning, chop it up and mix in right before serving."

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8 h 10 m servings 78 cals

Original recipe yields 12 servings

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1 (16 ounce) container pico de gallo salsa
1 pound cooked small shrimp

1 jalapeno pepper, seeded and chopped
1 avocado - peeled, pitted, and chopped
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Directions

Prep
10 m
Ready In
8 h 10 m

Mix pico de gallo, shrimp, and jalapeno pepper together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 8 hours to overnight. Fold avocado into mixture just before serving.