Thaw shrimp according to package instructions. Remove entire shell and discard. Cut shrimp into four sections and place in a medium sized bowl. (I usually buy frozen raw shrimp easy-peel shell-on 50-60 shrimp per pound).

Dice onion.

Slice jalapeno, remove ribs, seeds, and mince.

Slice tomatoes in half. Deseed and dice tomatoes.

Chop cilantro leaves (I love this kitchen tool to chop fresh herbs).

Place all chopped ingredients in shrimp bowl. Add juices and stir. Make sure all shrimp is submerged in the citrus marinade.

Cover shrimp bowl and place in refrigerator for 6-8 hours.

Remove from refrigerator. Check to make sure the shrimp has cook or in other words, make sure it is all white and firm. Drain juice and reserve for later if needed. Place shrimp mixture back in bowl.

Now, for the avocado! The avocado is saved for last and added right before serving. So, slice the avocado in half, remove seed and skin. Dice and dip into citrus juice and then add to shrimp bowl. Stir all ingredients together and transfer to a serving bowl.