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Shrimp Salsa
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1/3 pound frozen cooked shrimp, thawed and deveined
1/4 cup chopped peeled avocado
3 tablespoons chopped onion
3 tablespoons chopped tomato
3 tablespoons chopped radishes
4-1/2 teaspoons lime juice
1 tablespoon minced fresh cilantro
2 teaspoons chopped jalapeno pepper
2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
Tortilla chips
Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10
ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla
chips.
Yield: about 1-1/3 cups.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |