Shrimp Salsa

Shrimp Salsa from Salsa! by Sharon O'Connor

From Salsa! by Sharon O'Connor

A great party recipe that also makes a refreshing first course or main dish for dinner. The recipe is easy to double.

  • 1/2 pound cooked small or medium shrimp (peeled and boiled)
  • 2 cups diced seedless watermelon
  • 1 mango, peeled and diced
  • 1 avocado, pitted, peeled, and diced (see Cook’s Tips), plus avocado slices for garnish
  • 1 jalapeno, seeded and finely diced
  • 2 tablespoons fresh lime juice
  • Salt to taste
  • Lime wedges for garnish
  • Tortilla chips for serving

1.In a medium bowl, gently combine the shrimp, watermelon, mango, avocado, jalapeno, lime juice, and salt. Cover and refrigerate at least 1 hour to let the flavors blend.

2. Spoon a mound of shrimp salsa into 4 ice cream sundae glasses or cocktail glasses or onto 4 plates. Drizzle over some of the remaining juice. Garnish with avocado slices and lime wedges, and serve with tortilla chips.

Makes 8 appetizer servings or 4 main-course servings

Cook’s Tips:
This salsa is also delicious made with fresh lump crabmeat substituted for the shrimp. To Pit, Peel, and Dice an Avocado: Use a sharp knife to carefully cut lengthwise all around the avocado until the knife hits the pit. Twist the 2 halves apart. Remove the pit by whacking the knife into it so the blade is embedded. Twist the knife to pull out the pit. Cut each avocado half in half, peel off the skin, and dice the flesh.