In a medium pot, bring water to a gentle boil and add a tablespoon of salt. Add your shrimp and let them sit for about 3-5 minutes until pink and opaque.

Drain the shrimp in a colander and rinse under cold water to stop the cooking. Allow the shrimp to cool for about 10 minutes, then chop into bite-sized pieces.

In a large mixing bowl, combine the chopped shrimp with diced cherry tomatoes, cucumber, red onion, jalapeño, and cilantro. Mix gently.

Squeeze lime juice and add orange juice over the mixture. Add salt to taste and toss to coat all ingredients evenly.

Cover and refrigerate for 45 minutes to 1 hour to allow flavors to meld.

Before serving, gently fold in diced avocado and serve chilled with tortilla chips.