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A South-Of-The Border Salsa Favorite
In creating this dish the first thing I wanted to do was create a salsa recipe that was special. So I decided to do it up with some baby shrimp. If you can’t find baby shrimp, buy the larger shrimp and chop them into small pieces.
Remember, fresh salsas are always best served the same day you make them. Serve this shrimp salsa in a bowl that is placed in another bowl filled with ice to keep it chilled.
- 2 to 3 tomatoes, diced
- 1/3 cup diced red or yellow bell pepper
- 1 clove garlic, minced
- 6 – 8 oz. cooked baby shrimp
- 1/3 cup red onion, finely chopped
- 1/2 cup cucumber, peeled, seeded and chopped
- 1 cup canned corn, drained, sauteed in olive oil
- 2 Tbs. olive oil
- 1 avocado, cut into small chunks
- 1 Tbs fresh lime juice
- 2/3 cup chipotle roasted salsa, or more to taste. Some like it hot!
- 1/2 cup cilantro leaves, chopped
- salt to taste
Drain the water from the can of corn. Preheat the olive oil in a fry pan over medium high heat. Add the corn and saute until corn looks roasted with brown spots. About 3 to 5 minutes. Remove from heat and cool.
Chop the tomato, bell pepper, garlic, onion, cucumber, and cilantro leaves and add to a bowl.
Add the chipotle salsa, shrimp, lime juice and salt and mix well. Add the corn when cool and the avocado. Mix gently.
Now is the time to taste it to see if you need to add more salt or chipotle salsa. Refrigerate 1 hour before serving. Makes approximately 3 cups.
Shrimp salsa can be served with quesadillas, tacos, fajitas or just by itself with chips.
This is the perfect Mexican appetizer. It goes great with Mexican food or even on top of a green salad –very versatile.
I know you will enjoy this south-of-the border delight.
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