If you know me, you know that I love to cook, but I never measure. So if you are looking for recipes with exact measurements, you may not enjoy the recipes on this blog. Just put as much or as little of what you like. I also don't like blogs where I have to read a novel before I get to the recipe. So I will post the recipe first. If you want to hear my thoughts on it, keep reading after the recipe. :)
Frozen, cooked shrimp, thawed and chopped into very small pieces
3 fresh ripe avocados, diced into small pieces
one red and one yellow bell pepper, diced very small
one bunch of cilantro, chopped into small pieces (remove most of the stems)
Half of one red onion, diced small
Four Roma tomatoes, diced small and seeds removed
Four or five (or more) fresh jalapeños, seeds and membranes removed, diced small
(You can also add diced cucumbers, if you would like)
Juice from three limes
Zesty Italian dressing
Hint of lime tortilla chips
Put all the diced shrimp and veggies in a large bowl. Pour in the lime juice and some Italian dressing. You don't want too much liquid, just enough for flavor. Mix this well and this can be made ahead of time and put in the fridge for a few hours. Add the salt JUST before serving, so it doesn't get runny or slimy. If desired, use a lime wedge to moisten the rim of your cups or appetizer bowls, and dip onto a plate covered in Tajin. Then fill cups or bowls with the salsa. Best served with hint of lime tortilla chips. If you want more spice, leave in some of the seeds of the jalapeños. If you remove ALL the seeds and membranes, this will not be spicy at all- just a nice fresh taste.
We serve this as an appetizer at the lodge, and as a finger food at special events. It's always a hit! I actually eat the leftovers for lunch without chips, just a fork. If you try this, I would love to hear your thoughts, and any tweaks you made to make it your own!