South of the Border Shrimp Salsa looks as good as it tastes

RICHMOND, Va - We took a run to the border with Cookbook Co-authors Allie Cushing and Monica Van Cleve. The sisters made a tasty South of the Border Shrimp Salsa straight from the pages of their cookbook, ‘Girls with Crabs.’  For more information visit


South of the Border Shrimp Salsa:
So cool and refreshing to look at, and to eat! The best thing about this salsa is you can alter all of the ingredients to your liking. We are always heavy-handed with fresh limes, jalapenos, garlic and cilantro……and we like a few extra dashes of hot sauce, too!’ Makes 5 cups


From the fridge:


SHRIMP ½ pound large, cooked, deveined, peeled and chopped


TOMATOES 1 ½ cups fresh, chopped


AVOCADOS 2 medium ripe, chopped


RED ONION ½ cup chopped


JALAPEÑO 1 small pepper, minced


CILANTRO 1/3 cup fresh, chopped


LIMES 2, juiced


From the spice cabinet:


GARLIC 1 T fresh, minced


OREGANO 1 t dried, or ½ t fresh


HOT SAUCE to taste


Combine the ingredients in a large glass bowl, salt to taste, cover and chill at least 2 hours. Serve with fresh tortilla chips.



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