Ingredients

5 pounds rock shrimp
2 1/2 quarts Pico de Gallo (Buy, or make several batches of recipe below)
1 bunch cilantro, chopped
6 avocados, diced

Cook the rock shrimp quickly in boiling water, being careful not to overcook. Cool the shrimp in the freezer for 15 minutes, then add the Pico de Gallo, cilantro and avocado. Serves 10.

Pico de Gallo

1 large tomato, diced
3 tablespoons red onion, finely diced
1 jalapeno pepper, seeded, ribbed and finely diced
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoon fresh cilantro, chopped
Juice of one lime

Directions

Mix all ingredients together. Chill for at least 2 hours before serving.