Caribbean Sea and Atlantic Ocean meet off St. Kitts

1 lb. raw shrimp peeled and deveined
1/4 tsp salt and black pepper, or to taste
1 T. olive oil
3 T. lime juice
2 medium/large avocados
2 medium tomatoes
1/2 cup cilantro chopped (may substitute 1 T. cilantro pesto)

Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Sauté just until cooked through then remove from the pan.
Transfer to cutting board, coarsely chop and place into a large mixing bowl.  Add lime juice, stir and set aside to marinate while you prepare remaining salsa ingredients.  Dice tomato and avocado and add them to the mixing bowl with shrimp.  Stir in cilantro.
Stir together all of the ingredients until well combined and serve.

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