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avocado and shrimp

This rich and colorful salsa comes together quickly. It is important to seed the tomatoes, otherwise, the salsa will be watery. To seed, simply cut each tomato in half and squeeze out the seeds and juices, then dice.

I served this salsa, along with Cheddar Cheese Button Crackers, Mini Crab Cake BLT’s, Crudités Garden Bowl with hummus, and Elote’s De Lujo Margaritas on Friday night for a Stella & Dot jewelry party I hosted for my friend and neighbor, Amy (Amy of the famous Amy’s Taco Soup).

Avocado-Shrimp Salsa

1 pound cooked cocktail-size shrimp (41-50 ct) thawed, drained, and patted completely dry
2 cups seeded and diced tomato
2 ripe avocados, pitted and diced
1/3 cup minced red onion
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 tablespoons minced pickled jalapeno
1 teaspoon fresh thyme leaves, stemmed and chopped
1 teaspoon minced fresh oregano
1 teaspoon salt
Freshly ground black pepper to taste

Tortilla chips

Thoroughly mix the shrimp with the remaining ingredients (except tortilla chips) in a medium glass bowl. Taste for seasoning and adjust with more lime juice, salt, and/or pepper.

Salsa may be made up to 2 hours ahead. Place plastic wrap directly onto the surface of the salsa to prevent air from darkening the avocado.

When ready to serve, transfer salsa into a decorative bowl. Place bowl in the center of a platter or tray and surround with tortilla chips.

Makes about 5 cups

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