2 pounds fully ripened fresh tomatoes
(about 4 large)
1 jalapeño pepper, seeded, finely chopped
(about 1 tablespoon)
1 tablespoon grated lime rind
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons tequila
2 tablespoons lime juice
1 tablespoon orange-flavored liqueur (optional)
1-1/2 pounds large or jumbo shrimp, peeled, deveined and cooked
Remove stem ends from tomatoes and finely chop (makes about 4 cups). In a small bowl, combine tomatoes, jjalapeño, lime rind, salt, pepper, tequila, lime juice and liqueur (if using) until blended; chill. Spoon an equal amount of the tomato salsa into 6 margarita or wine glasses or on lettuce-lined salad plates. Surround with chilled shrimp, dividing evenly. Garnish with a celery leaf, if desired.
Per Portion: 142 calories, 20 g protein, 2 g fat, 8 g carbohydrate
Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created June 2004
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