Yield: 50 servings
| Measure | Ingredient |
|---|---|
| 5 larges | Red onions, diced |
| 5 \N | Jalepenos, diced |
| 5 larges | Tomatoes, peeled and diced |
| ½ cup | To 1 c cilantro, chopped |
| ⅔ cup | To 1 cup Lime juice |
| 2½ pounds | Cooked salad shrimp or more |
Mix everything but shrimp together. Refrigerate for 4 hours or overnight. Add shrimp just before serving. Will keep for a week in the Frig. Submitted By KATHRYN CONE On 08-20-95