This recipe was originally published several years ago in Chile Pepper Magazine. Their new website is under construction right now but you can take a look at their magazine in my amazon store here on this blog.
I might have tweaked the original recipe a little but not much.
I have subscribed to Chile Pepper for many years and have found lots of great recipes there during that time. Not all of the recipes in the magazine are for spicy foods- many salads and side dishes are included too.
I usually serve this Shrimp Salsa with tortilla chips- the combination of flavors and the crunch of the chips is very nice.
I have also used this recipe as a filling in spears of endive for a totally healthy appetizer.
A mixed salad with Shrimp Salsa over it would make a great light lunch or dinner- you could top it with strips of crisply fried tortillas to add crunch.
The possibilities are unlimited!
I just linked to this recipe on another great gluten free recipe site called The Gluten Free Homemaker . I also shared this with Recipe Swap Thursday at Prairie Story, Foodie Friday at Designs By Gollum, Frugal Food Thursday at Frugal Follies, Real Food Fiesta at Real Food Whole Health, Delectable Tuesday at Home Sweet Farm, Tuesday Night Supper Club at Fudge Ripple, Cookbook Sundays at Mom’s Sunday Cafe, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairytale, Homemaker Monday at 11th Heaven’s Homemaking Haven, This Weeks Cravings at Mom’s Crazy Cooking
1 pound cooked prawns, chopped into small pieces
Juiceof 1 Mexican lime mixed with the prawns
1 cup fresh Roma tomatoes, chopped small and drained
1 can 14 and 1/2 ounce size peeled tomatoes, drained and chopped
3 Tblsp minced canned chipotles in adobo (about 2 chiles)
3 Tblsp fresh cilantro, chopped
juice from 2-3 Mexican limes, to taste
2 Tblsp red wine vinegar
2 Tblsp grapeseed oil
1 cup white onion, chopped fine (If the onion is too “hot” you can saute in a little bit of water for just a minute then rinse and drain before adding to salsa.
Stir all together and serve with tortilla chips or sliced jicama or endive spears.
This salsa can be made earlier in the day and refrigerated until ready to serve.
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