Corn and Shrimp Salsa

Place oil in a large skillet on medium high heat. Season shrimp with the first listed amounts of salt and pepper. Add shrimp into the skillet and cook until pink on the outside and opaque inside, about 2 minutes per side, depending on size of shrimp. Remove from skillet. Chop into small pieces.

In a large bowl, combine all of the remaining ingredients, except for avocado. Add shrimp and avocado. Toss gently to combine. Allowing the salsa to rest (in the refrigerator) for at least 30 minutes for the flavors to meld is recommended. Serve with tortillas, nachos, pita chips, or toasted baguette.