8 bamboo skewers
1 pound peeled medium shrimp (about 24 pieces)
3 tablespoons olive oil
½ cup fresh lime juice, plus wedges for garnish
½ medium white onion, finely chopped
1/3 cup chopped fresh parsley, plus extra for garnish
½ cup ketchup or favorite salsa
1- 2 tablespoons bottled hot sauce
1 cup diced, fresh tomatoes
1 small ripe avocado, peeled, pitted and cubed
Kosher salt and fresh ground pepper
Tortilla chips for serving
Grilling Method: Direct/Medium Heat
Soak bamboo skewers in water for at least 30 minutes before grilling. Skewer shrimp, about 6 per skewer. Coat generously with olive oil. Grill over Direct Medium heat turning once halfway through cooking time or until opaque, about 4 minutes total. Let the shrimp cool completely. Cut cooked shrimp into ½-inch pieces and place in a large non-reactive bowl. Toss with the lime juice, cover and refrigerate to chill.
In a small strainer, rinse onion under cold water and drain off excess liquid. Add to shrimp bowl, along with parsley, salsa or ketchup, hot sauce, tomato and avocado. Add salt and pepper to taste. Cover and refrigerate. Just before serving, spoon shrimp onto individual tortilla chips garnish with parsley and a squirt of lime of lime.