Salsa picante with shrimp

11 cups

Ingredients

Quantity Ingredient
4 cups Water
1½ pounds Unpeeled, large fresh shrimp
2 eaches Avocados; peeled and cubed
¼ cup Lime juice
6 cups Cubed tomatoes (about 3 lbs)
3 larges Onions; chopped (ab 4 cups)
8 cloves Garlic; minced
¼ cup Fresh cilantro; chopped
3 eaches Jalapeno peppers; seeded & chopped
1 tablespoon Ground cumin
2 teaspoons Paprika
1 teaspoon Salt
Lettuce leaves
Tortilla chips

Directions

Bring water to a boil, add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill; peel and devein shrimp. Cut shrimp into quarters, and set aside.

Combine avocados and lime juice in a small bowl; set aside. Combine shrimp, tomatoes, and next 7 ingredients in a large bowl; gently stir in avocado-lime mixture. Chill at least one hour. Serve in a lettuce-lined bowl with tortilla chips. Yield: 11-½ cups.

Recipe from Jade and Charlie McCulloch of Texas in September, 1992"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-19-95

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