| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Appetizers, Salsa, Seafood, Shellfish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chilled, cooked medium shrimp; shelled and deveine |
| 1/2 | c | Fresh raspberries; washed and whole |
| 1/2 | c | Sweet red pepper; chopped |
| 2 | Serrano peppers; finely minced | |
| 1/4 | c | Red onion; chopped |
| 1/2 | c | Ripe tomato; seeded and chopped |
| 2 | ts | Cilanto; finely chopped |
| 1 | pn | Salt |
INSTRUCTIONS
RASPBERRY SALSA Gently combine all the salsa ingredients, carefully leaving the raspberries whole. Allow to set for at least 1 hour. Serve with the shelled shrimp. Contributor: Roy Olsen, from Chile Pepper Magazine Posted to MM-Recipes Digest V4 #225 by roy@indy.net (Roy) on Aug 26, 1997
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