This recipe makes a fabulous appetizer, but try it for lunch too.
In a pot, boil the shrimp until pink. Remove from heat, strain, and cool down by running cold water on them.
In a large bowl, mix lemon juice, olive oil, chile, honey, onion, cilantro, salt, and pepper until honey dissolves.
Add the shrimp to the marinade and let the flavors blend together in the fridge for about half an hour. Distribute shrimp among four serving bowls. Top with avocado. Serve with tortilla chips and salsa on the side.