Shrimp Avocado Salsa

• 2–3 large garlic cloves, minced
• 1 jalapeño pepper, seeded and finely minced
• ½ cup fresh-squeezed lime juice (about 2–3 limes)
• 2 tbsp olive oil
• 1 lb Sea Best cooked shrimp (peeled, deveined, tails removed)
• ¾ cup red onion, finely chopped
• 1 cup roasted corn kernels (fresh or frozen)
• 1 cup cucumber, diced
• 2 cups tomatoes, chopped
• 2 ripe avocados, cubed
• ½ cup fresh cilantro, chopped
• Sea salt and freshly ground black pepper, to taste
• Hot sauce, optional (for serving)

1. In a large bowl, whisk together the garlic, jalapeño, lime juice, and olive oil.
2. Remove the tails from the shrimp and chop into bite-sized pieces. Toss with the marinade and let rest for 10–15 minutes while prepping other ingredients.
3. Add red onion, corn, cucumber, tomatoes, avocado, and cilantro to the shrimp mixture. Gently stir to combine, taking care not to mash the avocado too much.
4. Season with sea salt and black pepper to taste. Add hot sauce, if desired, for extra heat.
5. Serve immediately, or cover and chill for 1–2 hours to let flavors meld. Best enjoyed same day.

Tips:

• Lightly char corn in a skillet for added depth
• Add diced mango, pineapple, or black beans