| 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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