Combine the shrimp, lemon juice, and lime juice in a non-reactive bowl and refrigerate for 3 hours, or until the shrimp are firm and opaque.
1/2 lb shrimp, 1/4 cup lemon juice, 1/4 cup lime juice
Add the tomato, onion, olives, jalapeño, olive oil, cilantro, salt, and pepper and stir to combine.
1 large tomato, 1/2 small onion, 4 whole pimiento green olives, 1 large jalapeño pepper, 2 tbsp Extra Virgin olive oil, 1 tbsp cilantro, salt, ground pepper
Spoon into the avocado halves.
Serve on a bed of lettuce leaves and ripe avocado.
1 whole lettuce, 1 large avocado
Notes
Notes:The Jalapeño peppers need to be deseeded and finely chopped.
The tomatoes needs to be seeded and chopped
The Shrimp need to be peeled and deveined