shrimp pico de gallo


6 large ripe chopped Roma tomatoes, seeded and chopped, 2 serrano peppers finely chopped, 2 jalapeno peppers finely chopped, 1/4 cup white onion chopped, 1/2 cup purple onion  finely chopped, 1/2 bunch cilantro diced, 5 garlic cloves minced, 2 Persian cucumbers diced, juice of 2 lime, 1 large avocados chopped, 1/4 cup pineapple finely diced, 1 pound salad shrimp, 2 tablespoons extra virgin olive, 1/2 teaspoon chicken flavored bouillon, 1/4 teaspoon ground cumin, 1/4 teaspoon black pepper. 1/4 teaspoon Mexican chili powder. Wash everything. Wash and dump shrimp into a bowl.  Add the tomatoes, peppers, onions, cilantro, garlic, cucumbers, avocados, pineapples, and oil,  stir everything together.  Add bouillon, pepper, chili, and cumin to taste.  Mix well. Refrigerate for at least 1-hour before serving.  This resting process allows all the ingredients to marry.  Serve with multi-colored corn chips and lime wedges.

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