Adapted to my personal taste from a Cooking Light recipe printed June 2005. Healthy and YUMMY! Served cold with soft wheat tortillas or crunchy corn tortillas. Also fantastic on a bed of lettuce for a salad.

Ingredients

1/4	cup lime juice
1	T lime zest
4	Roma tomatoes, seeded and chopped
1	large avocado, diced and peeled
1/2	cup cilantro, chopped
1/2	cup red onion, chopped
1	lb cooked shrimp, peeled med. in size
2	jalapeño peppers, chopped very fine
4	garlic cloves, chopped very fine
1	salt to taste
1	black pepper to taste
1	cumin to taste
1	cayenne pepper to taste

Directions

1. Finely grate rind from lime to measure 1 tbs; juice limes to measure 1/4 cup.
   
   
2. Place rind and juice in a large bowl.
   
   
3. Add remaining ingredients; toss well to combine.
   
   
4. Season to taste.
   
   
5. Cover and chill for 15 minutes, stirring occasionally.
   
   
6. Enjoy!
   
   

Categories

Seafood, Main Dish, Salads, Mexican, Advance, Chill, No Cook, Quick

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in iron Very high in selenium High in vitamin A High in vitamin B12 Very high in vitamin C

Bad points Very high in cholesterol