Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp. Toss with remaining ingredients and refrigerate for one more hour or longer. Enjoy with tortilla chips or as a topper for grilled fish!

3 lbs small raw shrimp, cleaned
4 large tomatoes, seeded and diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped (1 cup is Way to much!)
1 serrano chile, seeded and finely chopped
1/2 of a cucumber, peeled and diced (I like to have 1 whole cuke because it takes the HOT out of the pepper)
1 red onion, diced
salt and pepper to taste
3 tablespoons tomato sauce