1 pound cooked shrimp, cut into large chunks
grated zest and juice of 2 limes
3 tablespoons chopped fresh cilantro leaves
2 avocadoes, cubed
½ cup chopped fresh pineapple
1 tomato, cored and chopped
¼ teaspoon red pepper flakes
½ teaspoon kosher salt

Place the shrimp, lime zest and juice, cilantro, avocado, pineapple, tomato, red pepper flakes and salt in a large glass or ceramic bowl and toss to combine. Cover and refrigerate at least 20 minutes but no longer than 1 hour. Serve with tortilla chips.