It's like the best Pico de Gallo, Guacamole and Mexican Shrimp Cocktail, are having mucho fun doing The Mexican Hat Dance, together, in your mouth. 'Ole!
Homemade salsa is just something we always have stocked up, in the fridge. It's a fave go-to for mid-day, Happy Hour, or late night munching. Almost always the go-to, around here, is salsa fresca. Simple, fast to make, and addictively pleasing.
But.....playing with salsa, adding new twists, or old, and maybe tomatillos instead of tomatoes, and roasting jalapenos or poblanos, and all that jazz, is definitely fun kitchen play, for me. You might even say, "Salsas R Us."
Awhile back when I came across this Shrimp Avocado Salsa, on the Smitten Kitchen food blog, I knew it was time to play. So play I did, and ended up with this salsa symphony that rather seductively smiles at you, urging you to pick up a chip, and have a nibble.
So far, everyone I've served this to, are so very polite with their first chip-and-salsa nibble. Ahhh but, after that, very pronto, there's a lot of swooping, and scooping, and munching of freshly fried corn tortilla chips overflowing with sunny Shrimp Avocado Salsa. Coolio!
Por favor, adjust this salsa to your tastes. Maybe you want more tomatoes or shrimp or lime. You might want extra heat and no onions. This recipe is intended to share, so make it your own, and get munching.
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Thanks, yet again, Smitten Kitchen, for the glorious
inspiration to get making. Cheers, Deb!
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SHRIMP AVOCADO SALSA ~ Makes about 5 - 6 cups
1 pound small shrimp (I used 71/90 count), shelled, deveined, cooked.
2 medium, firm-ripe avocados, peeled and small diced
About 2 cups grape tomatoes, quartered
About 1/2 small red onion, very thinly sliced and diced
1 small-ish jalapeno, seeded and finely chopped (for more heat, leave the seeds in)
Handful of cilantro, chopped
Drizzle of avocado, or good olive oil
Juice of 1 to 2 limes
Generous sprinkling of sea salt
Tortilla chips, for serving
Chop shrimp into small bites and put in medium bowl, add diced avocados. Add tomatoes, onion, jalapeño, cilantro and a drizzle of avocado or olive oil. Add the juice of one lime, and a second one, if needed. Add salt to taste Serve with tortilla chips, and get nibbling. Ole!