Ingredients:
40-50 Shrimp, cooked and de-veined (you can use any shrimp you like, I like the black tiger shrimp)
1 avocado, diced
1 large tomato, diced
1/4 cup chopped cilantro
4 green onions (only the white part), diced
Pickled jalapeno pepper, to your taste
Juice of 2 limes
2 tablespoons olive oil
Salt

Directions:
Cut your shrimp into smaller pieces and place it in a large bowl. Add all the other ingredients to the bowl and give it a good mix. Salt to taste. 

Cover with plastic wrap and place in the fridge for at least 1/2 hour to let the flavours develop. Serve in a shallow dish with toasted pita chips.