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Shrimp and Avocado Salsa

Ingredients

6 Roma	tomatoes
1 Avocado	cubed using Wüsthof 4.5" utility knife
1 cup	cooked shrimp, rough chopped using a Wüsthof 7" Santoku knife
1/2 medium	jalapenos (or to taste), minced using a Wüsthof 3.5" paring knife
2 green onions	chopped using a Wüsthof 8" chef knife
2 tablespoons	ketchup
1/2 teaspoon	salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
	Juice of 1 lime
1/4 to 1/2 cup	fresh cilantro leaves, chopped using a Wüsthof 7" Santoku knife

Cooking Instructions

Core, halve and deseed Roma tomatoes, dice using Wüsthof 8" chef knife and add to

a nonreactive (stainless steel or plastic) bowl.

Add other ingredients adding Avocado last gently mix and let stand for 10 minutes before serving.

Serve with tortilla chips