This dish will convert people who don’t like shrimp to love it!
Combine lime juice, red onion, cilantro, garlic, chili, olive oil, salt, pepper and oregano in a medium bowl.
Cook shrimp in large pot of boiling salted water 2 to 3 minutes or until pink; drain. Place in lime juice mixture; stir to coat. Refrigerate 1 1/2 to no more than 2 hours, stirring frequently.
Combine avocado, sour cream, mayonnaise, lime juice and salt in a food processor and blend until creamy and smooth.
Drain shrimp and serve with avocado dip on the side.