Shrimp Ceviche

1 lb cooked frozen shrimp, thawed, drained and chopped (about 36-45 pcs)

1 C fresh lime juice (I used the concentrate juice in the bottle)

1/2 C Zesty Italian dressing

1 red pepper, seeded, chopped

1 celery stalk, chopped

1 T chopped cilantro

tortilla chips (Scoops ones work really well, I thought...you just get more!)

Place shrimp in bowl, pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinade. Drain shrimp mixture; discard marinade. Serve with chips. Note: Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days, when ready to serve, drain it, then serve it!