The Best Shrimp Appetizer

While playing bunko in San Luis Obispo I discovered this recipe--or rather borrowed the idea from one of the bunko leaders. I can not take any credit myself, but this tasty shrimp and avocado appetizer has become known among my closest friends as "Anne's special shrimp dish." Only because I make it often, and people request it as an appetizer. No eggs or wheat are involved in this dish, and you serve it cold. It is perfect for a summer brunch. Kids love the shrimp and avocado as well, and you can choose to make it spicy or not.

Ingredients:
2 lbs. cooked, deveined shrimp
1 cup or more diced avocado
1/2 cup jicama peeled and finely minced
1/3 cup lime juice (it can be lemon if you must substitute)
1/2 cup finely chopped onion
1/4 cup orange juice--no substituting
3 tbs. finely chopped cilantro
1/2 teaspoon sugar or 2 tablespoons agave syrup
1/2 tsp. salt
1 or more tbs. chipotle chile in adobo sauce (no substitute)
1 bag tortilla chips (for scooping)

1. Combine all chopping ingredients in your food processor and chop (jicama, onion, cilantro)
2. Add only 1 tbs. of the chipotle sauce into the food processor and chop one more time.
3. Add all the ingredients into a large bowl with shrimp and toss.
4. Chill for 4 hours and serve with chips.

You can play with the flavors by adding more or less sugar, lime, orange, and spice.