1 pound cooked salad shrimp, chopped
3 pounds fresh tomatoes, finely chopped
1 large green pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 large white onion, peeled and finely chopped
½ cup chopped fresh cilantro leaves
½ cup fresh lime juice
Combine all the ingredients in a large bowl. Toss to mix well. Serve immediately or refrigerate until ready to serve. Stir from the bottom to mix before serving.
Makes 7 cups, serves 14.
Cook's note: Jalapenos give this salad a nice, light kick. If you like it spicier, use any type of hot pepper you choose.
@Recipe nutrition:Nutrition values per ½ cup: 80 calories (22 percent from fat), 2 g fat (trace saturated), 7 g carbohydrates, 2 g fiber, 9 g protein, 60 mg cholesterol, 80 mg sodium.