Spicy Shrimp & Avocado Salsa

Name: Spicy Shrimp and Avocado Salsa
Yield: 2
Cuisine: Mexican
Ingredients: sweet red bell peppers; sweet red bell peppers; tomatoes; tomatillos; garlic; white onion; jalapeño pepper; cilantro; tomato juice; kosher salt; maple syrup; lime juice; avocados; shrimp; tortilla chips

Submitted by drgnldy50

YIELD

2 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

YELLOW SWEET RED BELL PEPPERS *

RED SWEET RED BELL PEPPERS *

ROMA TOMATOES *

TOMATILLOS, TOMATILLOS
husks removed *

CLOVES GARLIC

SMALL WHITE ONION
peeled and quartered

EACH JALAPEÑO PEPPER
stems removed *

CUP CILANTRO
loose, packed and chopped

CUP TOMATO JUICE

TEASPOONS KOSHER SALT

TEASPOONS MAPLE SYRUP

TEASPOONS LIME JUICE

EACH AVOCADOS
peeled, seeded and diced

POUND SHRIMP
cooked, peeled and diced

X TORTILLA CHIPS *

Directions

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.