Name: Shrimp Salad, Guaymas Style
Ingredients: 1 1/2 lb Fresh shrimp; shelled and deveined; 1 pk (lO-oz.) frozen green peas or 1-1/2 cups fresh green peas; 1 Green onion; very thinly sliced, tops included; 2 tb Thin pimiento strips; 3/4 c Mayonnaise; 1 Garlic clove; thoroughly mashed; 2 Green chiles; parched, peeled and finely chopped, or 1/4 cup canned chopped green chiles, or 1 canned jalapeno chile, very finely chopped; 1 tb Minced cilantro or parsley; (optional); Lettuce leaves or avocado halves; Lime wedges

When Jesus died, He died as my representative, and I died in Him; when He arose, He rose as my representative, and I arose in Him; when He ascended up on high and took His place at the right hand of the Father in the glory, He ascended as my representative and I ascended in Him, and today I am seated in Christ with God in the heavenlies. I look at the cross of Christ, and I know that atonement has been made for my sins; I look at the open sepulcher and the risen and ascended Lord, and I know the atonement has been accepted. There no longer remains a single sin on me, no matter how many or how great my sins may have been.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1 1/2	lb	Fresh shrimp; shelled and deveined
1	pk	(lO-oz.) frozen green peas or 1-1/2 cups fresh green peas
1		Green onion; very thinly sliced, tops included
2	tb	Thin pimiento strips
3/4	c	Mayonnaise
1		Garlic clove; thoroughly mashed
2		Green chiles; parched, peeled and finely chopped, or 1/4 cup canned chopped green chiles, or 1 canned jalapeno chile, very finely chopped
1	tb	Minced cilantro or parsley; (optional)
		Lettuce leaves or avocado halves
		Lime wedges

INSTRUCTIONS

Cook shrimp in boiling salted water 3 or 4 minutes or until pink; drain and
cool. Cook peas until tender but still slightly firm; drain and cool.
Combine shrimp, peas, green onion, and pimiento in a medium-size bowl.
Cover and refrigerate until chilled. Mix together mayonnaise, garlic,
chile, and cilantro, if using. Gently combine with the chilled shrimp and
peas. Serve the shrimp salad on lettuce leaves or in avocado halves
garnished with lime wedges. Makes 4 to 6 servings.
Recipe from Jane Butel's Southwestern Kitchen
Posted to KitMailbox Digest  by "Art Guyer" <ThePoint@beachlink.com> on Apr
25, 1998

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