Preparation:
In a large bowl, stir the salsa, lime juice and salt together. Coarsely mash 1 of the avocados and add to the salsa mixture. Add the shrimp, cucumber, onion and cilantro; toss lightly until combined. Dice the remaining avocado and gently stir into the shrimp mixture.
Spoon the salad into martini glasses or small bowls. Garnish with cilantro sprigs and lime slices. Serve with tortilla chips, if desired.
*You may purchase prepared tomatillo salsa or make your own: In a blender or food processor, pulse to roughly puree: 2 tomatillos, chopped; 1/2 cup cilantro; 1 tablespoon seeded, chopped jalapeno (or to taste); 1 small garlic clove, chopped; 1/4 teaspoon salt; and 1 tablespoon water. Yield: about 3/4 cup