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Shrimp Salsa
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2 large tomatoes, peeled, seeded, diced
1/2 medium red bell pepper, diced
1/2 medium yellow bell pepper, diced
1 cup jicama, peeled and diced
1/2 European cucumber, diced
1/2 cup corn kernels
2 tbl. cilantro, finely chopped
2 tbl. parsley, finely chopped
1 jalapeno, seeded and diced
2 tbl. fresh lime juice
1 tsp. salt
1/4 tsp. black pepper
1 medium ripe avocado, cut into 1/2 inch pieces
1/2 pound medium fresh shrimp. Cooked, peeled, and diced
cilantro leaves, whole to garnish
Combine all the ingredients except the avocado and shrimp in a medium mixing bowl. Refrigerate at least 1 hour. Spoon into serving bowl. Right before serving add the avocado and shrimp and taste for seasoning. Serve with chips
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