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Spicy Shrimp and Avocado Salsa

1 Yellow Bell pepper
1 Red Bell pepper
4 Roma tomatoes
6 Tomatillos, husks removed
4 Garlic cloves
1 small White onion, peeled and chopped
2 Jalapenos, stems removed
1 cup of loose packed chopped cilantro
1/4 cup of tomato juice
2 teaspoons of coarse salt
2 teaspoons of maple syrup (real maple)
4 teaspoons of fresh lime juice
2 Avocados, peeled, seeded and diced
1 pound of cooked shrimp, peeled, diced 
Tortilla chips


Remove stems from Bell peppers. Split peppers in half, lengthwise and lightly oil the skin. In an oven-proof pan, arrange peppers (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos. Broil under high heat 10 to 15 minutes, or until skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft. Allow vegetables to cool. Peel skin from peppers. In a food processor, combine broiled vegetables (including any liquid from the pan) with cilantro, tomato juice, salt, maple syrup and lime juice; blend to yield a coarse puree. Just before serving, add avocado and shrimp and mix well. Serve with warm fried tortilla chips.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

 

 

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