South-of-the-Border Shrimp Salsa

South-of-the-Border Shrimp Salsa

2 6-ounce cans shrimp, rinsed and drained

1 1/2 cups chopped fresh tomatoes

1 medium avocado, peeled, pitted and chopped

1/2 cup chopped red onion

1 small jalapeño pepper, minced, to taste

1/3 cup chopped fresh cilantro

2 tablespoons lime juice

1 tablespoon chopped fresh garlic

1/2 teaspoon dried oregano leaves

Tortilla chips

In large bowl, combine all ingredients. Cover; chill one hour. If desired, drain before serving. Serve with tortilla chips. Makes 5 cups.

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