Title: Spicy Shrimp and Avocado Salsa
Categories: Sauce Seafood Vegetable Tex
Yield: 1 Bowl
| 1 | | Yellow Bell pepper |
| 1 | | Red Bell pepper |
| 4 | | Roma tomatoes |
| 6 | | Tomatillos, husks removed |
| 4 | | Garlic cloves |
| 1 | sm | White onion, peeled and quartered (6 oz) |
| 2 | | Jalapenos, stems removed |
| 1 | c | Loose packed chopt cilantro |
| 1/4 | c | Tomato juice |
| 2 | ts | Coarse salt |
| 2 | ts | Maple syrup (real maple) |
| 4 | ts | Fresh lime juice |
| 2 | | Avocados, peeled, seeded and diced |
| 1 | lb | Cooked shrimp, peeled and diced |
| | | Tortilla chips |
Remove stems from Bell peppers. Split peppers in half, lengthwise and
lightly oil the skin. In an oven-proof pan, arrange peppers (skin-side up),
tomatoes, tomatillos, garlic, onion and Jalapenos. Broil under high heat 10
to 15 minutes, or until skins of the peppers are charred and the tomatoes
and tomatillos are blistered and soft. Allow vegetables to cool.
Peel skin from peppers. In a food processor, combine broiled vegetables
(including any liquid from the pan) with cilantro, tomato juice, salt,
maple syrup and lime juice; blend to yield a coarse puree.
Just before serving, add avocado and shrimp and mix well. Serve with warm
fried tortilla chips.