3 large ripe chopped Roma tomatoes, seeded and chopped, 2 jalapeno peppers sliced, 1/4 cup white onion chopped, 1/4 cup purple onion finely chopped, 1/2 bunch cilantro diced, 2 garlic cloves minced, 2 Persian cucumbers diced, juice of 2 limes,1/4 cup cheese, cubed, 1 large avocado chopped, 1/4 cup pineapple finely diced, 1 pound cooked 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.  Get out another bowl, add the tomatoes, peppers, onions, cilantro, garlic, cucumbers, avocados, pineapples, and oil,  stir everything together.  Add bouillon, pepper, chili, and cumin to taste.  Add the shrimp 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.