Win $600 gift card; register here

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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.