Tortilla Chips, Thin & Crispy

MEXICAN SEASIDE SHRIMP COCKTAIL 

1 small ripe avocado, peeled, pitted, cubed 

1 lb peeled, cooked small shrimp

1 jar (16 oz) Frontera® Jalapeno Cilantro Salsa

1 cup peeled, diced cucumber (or jicama)

2 tablespoons each: fresh lime juice, chopped green olives, chopped fresh cilantro

1 tablespoon olive oil salt to taste 

Frontera® Tortilla Chips

Scoop the soft pulp from the avocado into a large bowl. Coarsely mash with a spoon or a potato masher. Stir in the shrimp, salsa, cucumber, lime juice, green olives, cilantro and olive oil, then season with salt. Garnish with cilantro sprigs. Serve with Frontera® Tortilla Chips.