Spicy Shrimp And Avocado Salsa

Recipe Ingredients

1		Yellow bell pepper
1		Red bell pepper
4		Roma tomatoes
6		Tomatillos - husks removed
4		Garlic cloves
1		White onion - peeled and (small)
		(6 oz)
2		Jalapenos - stems removed
1 cup	16g / 0.6oz	Loose packed chopped cilantro
1/4 cup	59ml	Tomato juice
2 teaspoons	10ml	Coarse salt
2 teaspoons	10ml	Maple syrup - (real maple)
4 teaspoons	20ml	Fresh lime juice
2		Avocados - peeled, seeded and
1 lb	454g / 16oz	Cooked shrimp - peeled and
		Tortilla chips

Recipe Instructions

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.

Source:
Bessie Jo Tillman, M.D.

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