Shrimp Avocado Salsa

1 pound cooked small shrimp, peeled, deveined and chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
1 medium sweet red pepper, chopped
3/4 cup thinly sliced green onions
1/2 cup chopped seeded peeled cucumber
3 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips
Directions:
In a large bowl, combine the first 11 ingredients. Serve immediately with tortilla chips. Yield: 6 cups.

*I only did half of this, left it pretty chunky, and served it on top of salad for dinner. There was still some leftover so Dallas finished it off with chips. Yummy!