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1
Cut the shrimp in halves or thirds.
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2
Set a medium saute pan over medium to high heat and put in the lime juice.
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3
Heat for 1 minute.
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4
Add in the minced garlic and a dash of salt and pepper.
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5
Add in the shrimp and stir with a rubber spatula or wooden spoon.
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6
Cook until the shrimp are no longer translucent and have turned a very faint pink/white color, 5 to 7 minutes.
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7
Remove from the heat.
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8
Put the shrimp in a small bowl with a couple of ice cubes.
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9
When the ice has melted, drain the shrimp and place back in the bowl.
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10
Put in the refrigerator to chill for 2 to 3 hours.
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11
(Alternatively, if you are in a hurry, put the shrimp in a small bowl, cover completely with ice cubes and add 1/2 cup water.
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12
Let the shrimp sit in the ice bath while you prep the rest of the recipe.)
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13
Chop the avocado and cucumber the same size as the shrimp for consistency and presentation.
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14
In a medium bowl, add the avocados, cucumbers, red onions, cilantro and serranos.
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15
Add the chilled shrimp and gently fold (stir) together the ingredients.
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16
Squeeze over the juice of 1/2 lime and add a dash of salt and 2 dashes pepper.
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17
Serve in chilled cocktail glasses, like martini glasses, or in wide-rim 8- to 9-ounce glasses or small glass/ceramic bowls.
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18
Place each glass on a nice plate, then arrange some tortilla chips around the glass.
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19
Garnish with a fresh lime wedge.
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20
Some people like to dash hot sauce over their shrimp as well.
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21
We like Tapatio or Tabasco.
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22
Fill a medium stockpot halfway with vegetable oil and heat over high heat until a drop of water added to the oil crackles and hisses back at you.
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23
Carefully add the tortilla chips in batches with tongs and fry until a golden color, 2 to 3 minutes.
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24
Use the tongs to transfer the chips to a large bowl.
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25
Sprinkle a few dashes of seasoning salt over the chips and toss (with tongs) while still hot.
