Shrimp and Avocado Salad

Ingredients:
1 1/2 pound cooked shrimp, peeled and deveined
1 1/2 cups seeded and diced tomato
2 ripe avocados, diced
1 to 2 fresh jalapeno peppers, seeded and finely diced
1/4 cup chopped red onion
Juice of 1 fresh lime
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
Salt and fresh ground pepper to taste

Directions:
In a large bowl gently toss together first 9 ingredients. Season with a little salt and pepper. Serve right away or cover and refrigerate for an hour or two until ready to serve. Great served over lettuce with tortilla chips.