Saturday, April 15, 2006

Zesty Shrimp Salad

We cooked about 1/2 pound of shrimp and cut them into bite-sized pieces. Then, we mixed 2C prepared salsa (this one was a "medium"), 1/4C chopped carrots, 1/4C chopped celery, 1/4C artichoke hearts, 2T fresh lemon juice. The shrimp were added to the salsa mixture and chilled. We served it with avocado wedges, hard cooked eggs and a crispy potato product.
Wine: Haywood Chardonney mentioned here before; $5.99



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