Combine the oil, one third of the jalapenos, garlic, chili flakes and a pinch of salt and pepper in a bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
Grill the shrimp over medium heat, about 2 minutes per side. Roughly chop.
Mix together the tomatoes, cocktail sauce, onion and remaining jalapenos in a large bowl. Fold in the shrimp, crab, oysters, avocado and cilantro. Stir in the lime juice and salt and pepper to taste. Serve with the tortilla chips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pearl Dive Oyster Palace