Shrimp Salsa

5 plum tomatoes, diced

¾ lb cooked medium shrimp, chopped

2 medium avocado’s, peeled and diced

¼ medium red onion chopped

1 jalapeño seeded, minced

1 tablespoon lime juice

2 tablespoon cocktail sauce (I use McCormick)

1/3  cup coarsely chopped cilantro

Kosher salt


Mix all ingredients and refrigerate for at least an hour before serving.  This actually better if you let it sit for a couple of hours.  Serve with tortilla chips or pita chips.