AVOCADO AND SHRIMP SALSA with chips (Adapted from smitten kitchen)

1 lb small shrimp, peeled and deveined
2 firm-ripe avocados, halved, scored into a small dice
2 cups grape tomatoes, quartered or 2 cups chopped tomatoes, drained a little
1/2 small white onion, very finely chopped (use red if you can’t find white)
1 small jalapeño, seeded and finely chopped (optional)
Drizzle of olive oil
Juice of 1 to 2 limes
Handful cilantro leaves, roughly chopped, optional (I’m leaving this out since one of my guests detests the stuff)
Hot sauce, on the side
Tortilla chips
Cook the shrimp: Bring salted water to a boil and turn off heat. Add shrimp, cover pot and let stand until firm and pink, about 5 to 7 minutes. Drain shrimp, pat dry and chill. (Could also add a bottle of beer to the water along with Old Bay Seasoning and lemon juice if you want more flavor.)
Make salsa: Chop shrimp into small bites and put in medium bowl.
Add tomatoes, white onion, jalapeño (if using, to taste) and a drizzle of olive oil to a large bowl.
Add avocados into bowl. Add the juice of one lime, and a second one, if needed. Add salt to taste, then cilantro, if using. Serve with tortilla chips.
Not a great picture, but trust me, this salsa was so good, and it was devoured in no time!
NOTE: I’m going to make the salsa ahead of my tailgate and add everything together EXCEPT the avocado.  Right before serving, I’ll cut up the avocados and toss in the salad.  Keeps the avocado from turning brown and getting mushy.

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