1/2 lb. bay shrimp, rinsed
Bunch of fresh cilantro, cleaned & chopped rough
Juice of 1 lemon
2-3 green onions, chopped
About a 1/2 cup each of olive oil & white vinegar
Several generous squirts of Huy Fong Sriracha red rooster sauce
Mix all ingredients together in a non-reactive bowl (glass or ceramic). Cover. Chill for at least 2 hours. Spoon out onto tortilla chips and nom nom nom.