12 large shrimp, cleaned and deveined, butterfly cut
5 limes
8 fresh jalapenos
1/2 red onion
1 small cucumber
1 avocado
salt and pepper, to taste

Put shrimp in deep bowl with lime juice. Cover with Saran or plastic wrap and refrigerate for about 4 hours.

Put jalapenos with juice from one lime. Puree. Mix salt and pepper, to taste. Pour over shrimp, stir.

Cut onion, cucumber and jalapeno into thin slices. Put over shrimp. Cover again and refrigerate for one more hour.

Serve as an appetizer with tortilla chips.

Submitted by: Rosa G.