Shrimp Cocktail Salsa

Remember when shrimp cocktail was the fanciest thing ever?  I still think a party is really serious business when there is shrimp cocktail on the table.  Now, what we have here is a dip that throws the fancy out the window, gives you all the satisfaction of shrimp cocktail and throws in the fun of salsa.

This is great party food, not just because it is a dip, but because you can easily make it the night before.  I will say, that if you are going to make it in advance, I would hold off on putting the avocado in until the day of.  It won't get brown if you do it the day before, the acid in the cocktail sauce and lime juice will take care of that, but it may get a little mushy depending on the ripeness of your avocado.


1 White Onion, chopped
12 oz Extra Small Shrimp, peeled, deveined, & Tailless
2-12 oz bottles cocktail sauce (I use one normal, and one spicy or zesty)
1-2 Jalapenos, diced (seeds and ribs removed if you are looking to cut the heat)
1 Avacado, diced
1/2 Cup cilantro, chopped
1 Tbsp. lime juice
1 tsp. Kosher Salt
Tortilla

In a medium non-reactive bowl, i.e. glass or plastic, combine all of the ingredients, except of course the tortilla chips.  Chill for about and hour, then serve with the tortilla chips.