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Shrimp Salsa

Preparation Time:
Cook time:
Yield: 6 - 8 servings


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 Corriander


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 scoupable tortilla chips.

Submitted by Alana Romanowski, Maplewood, MN

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