Shrimp and Avocado Salad - Christina Dodd

Ingredients

• ½ lb. shrimp (about 35-40), peeled and deveined
• 2 ripe avocados, peeled and sliced
• 2 ripe beefsteak tomatoes or 2 pints grape tomatoes, washed and roughly chopped
• ½ cup fresh mint, chopped
• ½ jalapeño, seeds and ribs removed, sliced
• ¼ cup lime juice
• 2 Tbsp. fruity olive oil
• ½ tsp. dried chile flakes
• ½ tsp. salt