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Margarita Shrimp Dip
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- #34621
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound boiled, peeled shrimp
1 large red tomato, chopped
1 large yellow tomato, chopped
1 large jalapeno pepper, seeded and chopped
1 small onion, peeled and diced
1/2 bunch cilantro, chopped
2 avocados, chopped
1/2 lime, juiced
3 tablespoons olive oil
1/2 teaspoon margarita salt
1/4 teaspoon cayenne pepper
directions
Chop shrimp and put in a bowl. Add the remaining vegetables that have been prepared. Cover with lime juice, olive oil, salt and pepper.
Serve with chips as a dip or use as a topping with a salad.
Dip can be refrigerated for 12 to 24 hours. If prepared ahead of time, do not add avocado until the last minute.
added by
ilovedobermans
nutrition data
201 calories, 14 grams fat, 8 grams carbohydrates, 13 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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