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 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.

 

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