Shrimp Salsa

  • Preparation Time: 2 hours
  • Cook time: 15 minutes
  • Yield: 6 to 8 servings

Ingredients:

  • 1 lb cooked Shrimp, chopped coarse (if using frozen shrimp- thaw, drain, and pat dry)
  • 2 Jalapeno Peppers, finely chopped (for lesser hot, use one pepper and remove membrane & seeds)
  • 1 cup sauteed fresh Corn
  • 8 Roma Tomatoes, seeded and diced
  • 1 cup English or Hydro Cucumber, seeded & diced
  • 1/2 cup snipped fresh Cilantro (I used less- this is a very strong flavor)
  • 1/4 cup Green Onion, with top chopped
  • 2 Avocados, chopped
  • 1 can Black Beans, drained
  • 3 Tbsp fresh Lime Juice
  • 1/2 tsp Sea Salt
  • 1/2 tsp White Pepper
  • 1/2 tsp ground Coriander

Directions:

Place corn on cookie sheet in 400°F oven and cook for 15 minutes- stir to prevent scorching. You may use frozen corn, but it needs to be thawed, drained then sauteed. Combine all ingredients and refrigerate 1 or 2 hours - serve shrimp salsa with tortilla chips.

Submitted by Alana Romanowski, Maplewood, MN