SHRIMP SALSA

This is an easy appetizer to make and bring along.

Makes about 5 cups

• 1 1/2 pounds boiled shrimp, peeled and deveined
• 2 ripe medium-size avocados, peeled and cubed
• 1/4 cup fresh lime juice
• 3 cups coarsely chopped ripe tomatoes (about 1 1/2 pounds)
• 1 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chopped garlic
• 1 tablespoon chopped pickled jalapenos
• Pinch of ground cumin
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce

Coarsely chop the shrimp and set aside

Combine the avocados with the lime juice and toss gently to coat. Set aside.

Combine the shrimp, tomatoes, green onions, cilantro, garlic, jalapenos, cumin, salt, black pepper and hot sauce in a large bowl and toss to mix. Add the avocados and mix gently. Chill for at least two hours before serving with tortilla chips.