Ingredients

• 1 (16 ounce) container pico de gallo salsa
• 1 pound cooked small shrimp
• 1 jalapeno pepper, seeded and chopped
• 1 avocado - peeled, pitted, and chopped

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Instructions

1. Mix pico de gallo, shrimp, and jalapeno pepper together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 8 hours to overnight. Fold avocado into mixture just before serving.