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Low calorie, spicy, refreshing salad that can be used as a main dish or to compliment any Mexican meal.
- 3 ripe Genuine California avocados
- 2 Cups cooked Shrimp
- ½ Cup fresh lemon juice
- ½ Cup diced celery
- 4 ripe tomatoes
- 1 Cup diced cucumbers
- 2 tsp salt or to taste
- 2 garlic cloves
- 2 jalapenos
- 1 Cup fresh cilantro
- 4 green tomatillos
- 6 tostada shells
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
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