Thaw frozen shrimp by submerging them in a medium bowl filled with warm tap water for 10 minutes.

Extract the juice from the limes into a large mixing bowl, ensuring the use of fresh juice instead of bottled.

Drain the shrimp and gently squeeze out excess water before dicing them into bite-sized pieces. Add the shrimp to the bowl with lime juice. If using cooked shrimp, marinate for 15 minutes; if raw, allow 1.5 hours or until the shrimp turns opaque and pink, as the acid "cooks" the shrimp.

While the shrimp marinates, prepare the tomato, avocado, red onion, cilantro, and jalapeño by dicing or chopping them as required. If working with raw shrimp, refrigerate the vegetables until ready to use. To prevent browning, dice the avocado just before combining with the shrimp mixture.

Once the shrimp has finished marinating, add the prepared vegetables to the bowl. Stir to combine, seasoning with salt and pepper to taste. Conduct a taste test with a tortilla chip to adjust salt levels, accounting for the saltiness of the chips.

Serve chilled alongside tortilla chips, atop tostadas, or as a filling for tacos.