Shrimp Salsa

• Preparation Time: 2 hours
• Cook time: 15 minutes
• Yield: 6 to 8 servings

Ingredients:

• 1 lb cooked Shrimp, chopped coarse (if using frozen shrimp- thaw, drain, and pat dry)
• 2 Jalapeno Peppers, finely chopped (for lesser hot, use one pepper and remove membrane & seeds)
• 1 cup sauteed fresh Corn
• 8 Roma Tomatoes, seeded and diced
• 1 cup English or Hydro Cucumber, seeded & diced
• 1/2 cup snipped fresh Cilantro (I used less- this is a very strong flavor)
• 1/4 cup Green Onion, with top chopped
• 2 Avocados, chopped
• 1 can Black Beans, drained
• 3 Tbsp fresh Lime Juice
• 1/2 tsp Sea Salt
• 1/2 tsp White Pepper
• 1/2 tsp ground Coriander

Directions:

Place corn on cookie sheet in 400°F oven and cook for 15 minutes- stir to prevent scorching. You may use frozen corn, but it needs to be thawed, drained then sauteed. Combine all ingredients and refrigerate 1 or 2 hours - serve shrimp salsa with tortilla chips.

Submitted by Alana Romanowski, Maplewood, MN