Shrimp Cocktail Salsa
Yield: 3 cups
- 8 ounces cooked shrimp, peeled and finely chopped
- 2 tomatoes, finely chopped
- 1/2cup minced white onion
- 1 jalapeno chile, minced (remove seeds for less heat)
- 1/2cup chopped cilantro
- 2 tablespoons fresh lime juice
- 3/4teaspoon salt
- In medium bowl, toss shrimp, tomatoes, onion, jalapeno, cilantro, lime juice and salt. Cover and refrigerate until ready to serve. (Can be made up to 12 hours ahead.)