INGREDIENTS
1 lb
cooked frozen shrimp, thawed (I used 50-70 per pound size shrimp)
2
avocados, diced
3 tbsp
fresh-squeezed lime juice
1 tsp
ground cumin (or less if you’re not a big cumin fan)
1/2 tsp
finely ground sea salt
3 tbsp
extra-virgin olive oil
6
green onions, thickly sliced