Avocado Shrimp Salsa

This salsa is delicious on top of a fresh green salad.

1 Tablespoon olive oil
8 Ounces fresh baby shrimp
3 Chipotle chiles en adobo
3 Ripe tomatoes, seeded and diced
1 Avocado, pitted and diced
1/4 Diced cucumber
1 Tablespoon fresh lime juice

Heat the olive oil in a saute pan and cook the shrimp over high heat
for 2 minutes until they turn pink.  Transfer into a mixing bowl.
Rinse the chipotles with water and julienne them into thin strips.
Add to the mixing bowl with the tomatoes, avocado, cucumber, and lime
juice and combine.