host posted on June 30, 2009 14:46
(Recipe taken from Simple & Delicious Magazine)
1 lb. cooked small shrimp, peeled, deveined and chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
1 medium sweet red pepper, chopped
¾ cup thinly sliced green onions
½ cup chopped seeded peeled cucumber
3 Tbsp. lime juice
1 jalapeno pepper seeded and chopped
1 tsp. salt
¼ tsp. pepper
In large bowl, combine the first 11 ingredients. Serve immediately with tortilla chips.
Lime Baked tortilla chips
4 10-inch flour tortillas
2-3 Tbsp. olive oil
1 lime
Salt
Preheat Oven to 325 degrees. Use a pizza cutter and slice tortillas into eight wedges. With basting brush, brush the top of tortillas with olive oil. Take lime and gently roll on counter top to release juice. Cut lime in half and squeeze the juice evenly over tortillas and sprinkle with salt. Bake between 7-10 minutes while rotating baking sheet. You will want tortillas to crisp not burn so watch them carefully.