Description Edit

Low calorie, spicy, refreshing salad that can be used as a main dish or to compliment any Mexican meal.

Ingredients Edit

Directions Edit

Cut up Shrimp in good size pieces and place in a medium bowl

Add fresh lemon juice and let it stand for about 5 minutes

Dice avocados, 2 fresh tomatoes, celery and cucumbers add to Shrimp

Cover and chill in refrigerator for 15 minutes

Prepare salsa as follows:

Boil remaining 2 fresh tomatoes, 4 green tomatillos and jalapenos for about 10 minutes

Rinse and place in blender, add garlic cloves and cilantro and salt to taste, about 1/2 tsp

Add salsa mixture to your Shrimp and avocado salad, mix all ingredients well and serve on tostada shells.

Other Links Edit

See also Edit

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