Heat olive oil in 12-inch skillet over medium-high heat and cook onion and jalapeno pepper, stirring occasionally, 5 minutes or until tender. Add shrimp and cook, stirring occasionally, 4 minutes or until shrimp turn pink. Chill 30 minutes.
Stir in avocados and Hellmann's® or Best Foods® Mayonnaise with Lime Juice. Season, if desired, with salt and serve with hot pepper sauce.