1/2 lb tiny cooked shrimp (coarse chopped if you wish)
1 cup finely diced cucumber
1/2 cup finely diced ripe avocado
1/2 cup finely diced Roma tomatoes
1/4 cup finely diced red onion
1/4 cup fresh squeezed lime juice
2 Tbsp Franks Red Hot sweet chili sauce, or similar
1 jalapeno chili, seeded and minced
Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
Serve room temperature or chilled. Be sure to stir again before serving. Use as a condiment or a light lunch served over a crispy plate of greens.
Will serve 2 to 4.
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