Chilled Mexican Style Shrimp Salad | Rock Harbour Seafood

Ingredients

• 340 g pkg. thawed Rock Harbour White Pacific shrimp (cooked, tail-on, P & D)
• pint colored cherry tomatoes, halved
• 1 avocado, peeled and diced
• ½ small red onion, diced
• 1 cob fresh corn, niblets removed with a knife
• ¼ cup chopped cilantro
• 2 Tbsp. extra virgin olive oil
• 1 lime, juiced
• 1 tsp. chili-lime seasoning (or taco seasoning)