Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Ground dried shrimp |
½ cup | Fresh pink grapefruit juice |
2 tablespoons | Fresh lime juice |
1 \N | Red jalapeno; finely diced |
1 cup | Celery; finely diced |
2 mediums | Green onions; chopped |
2 mediums | Avocados; peeled and sliced |
2 teaspoons | Grated grapefruit peel |
¼ teaspoon | Freshly ground black pepper |
½ teaspoon | Salt |
Soak the ground shrimp in the grapefruit and lime juices for 10 minutes, then mix with the rest of the ingredients. Serve at once.
Yield: Approx. 3 cups
SERVING SUGGESTIONS: This salsa makes a great addition to grilled fish such as tuna. Or, for a real treat, try it spooned over a baked potato.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@...> on Jun 28, 1999, converted by MM_Buster v2.0l.