Recipe of the Week

Recipe of the Week
Shrimp and Avocado Salsa


 ¾ lb. shrimp, tails removed, cooked, and diced

¼ cup diced red onion

1 ½ cups diced tomatoes

1 avocado, peeled and diced

1 Tbsp fresh lime juice

1 Tbsp. cocktail sauce

½ cup chopped cilantro


Pita breads or prepackaged pita chips


Mix all ingredients but the last two in a medium-sized, nonreactive bowl.  Cover and refrigerate for 2 to 3 hours before service.  Season to taste with salt.  Warm or toast the pita breads before cutting into strips or wedges.  Serves 6 to 8.

Wine Recommendation – Tassel Ridge WineryOskyFizzante White or Iowa White Blossom


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