A New Twist on Salsa

Deb Saks from Concord sent in this wonderful recipe.  She is enjoying this salsa as a dip for fresh cucumbers and peppers. I’m adding this as a salsa to top off grilled salmon. This twisted salsa has endless possibilities. How are you going to use this recipe? Shrimp Salsa

• 16 ounces cooked peeled shrimp, diced fine

• 4 vine ripe tomatoes, diced

• 6 Tablespoons red onion, diced

• 3 Tablespoons jalapenos, diced

• 2 Tablespoons cilantro, minced

• 2 limes, juiced

• ½ teaspoon salt

Combine the onions, tomatoes, salt and lime juice in a glass bowl. Let sit 5 minutes. Add the remaining ingredients. Refrigerate at least an hour. Serve as a dip for cucumbers and peppers. I can't wait to hear how you used this recipe. Let us know your creative menu using Shrimp Salsa. Coach Nancy