Shrimpo de Gallo with avocado

1 tbsp. extra-virgin olive oil
1 clove garlic, minced
1/4 tsp. chili powder
1 lb. large shrimp, tails removed
Kosher salt
1 1/2 lb. tomatoes, seeded and finely diced (about 3 cups)
1/2 c. finely chopped white onion
1/2 c. finely chopped cilantro
2 jalapeño peppers, seeds removed and finely diced
1 avocado, finely diced
2 tbsp. fresh lime juice
Tortilla chips, for serving


In a large skillet, heat oil over medium-high. Season shrimp with salt and add to skillet along with garlic and chili powder. Season with salt. Cook, tossing occasionally, until shrimp are pink and just cooked through, Using a slotted spoon, transfer shrimp to a cutting board to cool.

Roughly chop shrimp into small pieces and scrape into a medium bowl. Add tomatoes, onion, cilantro, jalapeños, lime juice, and avocado, and  season with salt. 

Mix until combined and ready to serve with tortilla chips.

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