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Light and delicious, this is a perfect (and easy) BBQ appetizer!
Chop your cooked and cleaned shrimp into decent sized chunks (or your desired size if you prefer a finer chop) and throw them into a big bowl. Add the jalapeno, tomatoes, cilantro, lime juice, salt and red pepper and toss to combine. Adjust seasoning to your liking and serve with some tortilla chips. Refrigerate until ready to serve.
Colleen’s notes: If you love onions, throw in some chopped red onion or chopped scallions. I like to chop the whole jalapeno, seeds and stems too for the extra heat. You can make this 3 hours ahead of time and just toss it just prior to serving. This is delicious the next day as well over a salad.
Recipe adapted from Gina’s Skinny Recipes.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!