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 www.GirlswithCrabs.com.
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.
