What you will need:
Tejas Shrimp
1 - lb Medium gulf shrimp peeled and deveined
2 - tbsp extra virgin olive oi 1- Avocado Pico Ingredients 1 - cup minced cilantro 3 - cloves of garlic minced 2/3 - cup Tony's Tejas Salsa Original/Medium 1 & 1/2 - lb fresh Roma tomatoes 1/4 inch diced 1/2- cup red onion 1/4 inch diced 2 - limes, juiced 1 - tsp tequila 1/2 - tsp black pepper 1/2 - tsp red pepper 1/2 - tsp chili powder 1 - tsp. sea salt
-Place shrimp in zip lock bag and pour in 1/2 cup of Tony Tejas medium salsa and let marinate for 1 hour.
-In a large skillet, heat 2 tbsp of olive oil over medium high heat. When oil is hot saute shrimp for 3 to 4 minutes or until done.
-Place shrimp in a bowl and refrigerate until cold.
-While shrimp are cooling, in a large bowl place all ingredients including 3 tbsp of salsa and gently toss.
-When shrimp are cold place them on your cutting board and chop them. Dice your avocado and add shrimp and avocado to the bowl and gently toss. Serve with chips.