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I love to make this recipe. Sometimes I eat it all by itself, but it's excellent with tortilla chips, too! You'll enjoy it either way! —Maria Simmons, Rio Rancho, New Mexico
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips) equals 52 calories, 3 g fat (trace saturated fat), 33 mg cholesterol, 133 mg sodium, 3 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
Originally published as Avocado Shrimp Salsa in Simple & Delicious July/August 2009, p48
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
This succulent recipe is a summer must. The shrimp and scallops are marinated in delicious Asian flavors that burst in your mouth. A fresh pineapple salsa makes a great addition to this summer recipe.Pineapple Salsa Recipe
Succulent scallops and fresh shrimp come together in these mouthwatering kabobs, It's an easy recipe that goes perfectly with fresh pineapple salsa.Related recipeIngredients: * 28 uncooked large shrimp (1-1/2 pounds), peeled and deveined * 28 sea scallops (about 1/2 pound) * 1/2 cup butter, cubed * 7 tablespoons lemon juice * 5 tablespoons Worcestershire sauce * 1 to 2 teaspoons garlic powder…
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Reviewed on Jan. 21, 2012 by A.Kitto
A friend made this recently & I made it for my husband tonight. It's a great combinations of ingredients & very tasty. It was very easy to make 1/2 the recipe for the 2 of us.
Reviewed on Oct. 02, 2011 by brucejul
new twist on salsa. disappeared fast!
Reviewed on Apr. 26, 2011 by SWEETR20
Yummy! Packed full of flavor, but still light and refreshing. I used regular sized shrimp and just coarsely chopped them; I also added an extra jalapeno for some added heat. Took this to a pot luck and everyone enjoyed it. Thanks for posting this one... I will be making it again and again.
Reviewed on Oct. 08, 2010 by msdeebee
Had this at a potluck and fell in love. Thank you for this wonderful recipe. Healthy and tasty!
Reviewed on Sep. 04, 2010 by devilgrrl
I found out that i really don't like cilantro, otherwise this is a great recipe. My 11 year old & 2 year old loved it & my friend loved it so much i sent a bunch home with him!
Reviewed on Aug. 21, 2010 by lnbee
Made this last night and it was sensational. Used Doritos "Hint of Lime" chips for extra lime flavoring.
Reviewed on Jun. 30, 2010 by cmtexter
This recipe was wonderful with a mix of flavor sensations for the mouth! It is definitely best to use the very small salad shrimp (or you can leave out the shrimp for vegetarian.) Also best to put the avocado in as the last ingredient as it will get mushy if stirred too much. I used Roma tomatoes and seedless cucumbers. Could probably use banana peppers if you didn't want it quite as spicy.
Reviewed on Jun. 22, 2010 by hiphortons
Made this for a graduation party- it was the hit of the evening. Everyone asked for the recipe.
Reviewed on Jun. 18, 2010 by LeLimey
I could eat this every day for a month and still want more, it's wonderful. Thank you so much Maria for sharing a recipe that could have been made for me! I love the way the flavours and textures combine, it's all pleasure. There is the mix of textures in your mouth and the explosion of flavour too. I have a lot of things I like to eat but few things give as much all round sensory pleasure. (I would highly recommend you double or even triple the recipe - it won't make leftovers!!)
Reviewed on May. 24, 2010 by JAZHI
delish and fresh!! perfect as a meal on a hot night
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