Pico de Gallo Con Camarones

Ingredients

• Tomatoes (4 medium, diced)
• Red onion (1 small, finely chopped)
• Fresh cilantro (1/2 cup, chopped)
• Jalapeno (1, finely diced (adjust for spice preference))
• Lime juice (2 tablespoons, freshly squeezed)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Shrimp (1 pound, peeled and deveined)
• Olive oil (2 tablespoons)
• Tortilla chips (1 bag, for serving)

Instructions

1. In a large mixing bowl, combine the diced tomatoes, red onion, chopped cilantro, diced jalapeno, lime juice, salt, and black pepper. Stir well to create a fresh pico de gallo. Let it sit for 10 minutes to allow the flavors to meld and intensify.
2. While the pico de gallo is resting, heat a skillet over medium-high heat. Add the olive oil. Once hot, add the shrimp, cooking for 2-3 minutes per side, or until they turn pink and are cooked through.
3. Remove the shrimp from the skillet and let them cool slightly. Once cooled, chop the shrimp into bite-sized pieces.
4. Gently fold the chopped shrimp into the pico de gallo mixture, ensuring everything is well combined and flavors are evenly distributed.
5. Serve immediately with tortilla chips for dipping, or refrigerate until ready to serve for a refreshing cold snack.