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Kick'n Caribbean Shrimp Salsa Dip
by Aaron Sanger
Ingredients For the salsa: 2 Tbsp fresh lemon juice 1/2 C peeled and diced Granny Smith apples 3/4 C diced fresh tomatoes 1/2 C diced fresh pineapple 1/4 C diced red onion 2 Tbsp diced jalapeno peppers 1/2 C diced red, yellow, green peppers 1 tsp diced fresh cilantro 1/4 C red raspberries--drained, if frozen 1/4 C red wine vinegar 1 Tbsp granulated sugar 1/2 Tbsp salt 2 Tbsp chopped, sweetened coconut 3/4 C cooked, diced salad shrimp
For the remainder of the recipe: leaves from one head of leaf lettuce 1 each 8 oz. block of cream cheese 1 tsp diced fresh cilantro 1 bag of multicolored tortilla chips
Preparation Method To make the salsa, add all of the salsa ingredients to a 3 qt mixing bowl. Gently mix the ingredients by tossing with spoon. Set aside. Rinse in cold water and pat dry lettuce leaves. Line a serving tray with the lettuce leaves. Place the cream cheese in the middle of the tray. Gently spoon the salsa over the cream cheese. Sprinkle the cilantro over the salsa. Surround the salsa and cream cheese with the tortilla chips. Serve and enjoy.
Special Chefs Blue Ribbon Winning Recipes
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