Combine all of the shrimp with ½ c cup of lime juice in a large bowl.

Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink. 

Add Pico de Gallo, Summer Blend, cilantro and mint (if using) mix well- add diced avocado, mix until just combined.

Season with salt and pepper and additional lime and lemon juice as needed.

Serve with Tortilla Chips.