Shelly's Recipe

MARGARITA SHRIMP DIP

Category: Dips - Cold

1 lb boiled, peeled shrimp
1 large red and yellow tomatoes, chopped
1 large jalapeno, seeded and chopped
1/2 bunch cilantro, chopped
2 avocados, chopped
1/2 juice of 1 lime
3 tbsp olive oil
1/2 tsp margarita salt
1/4 tsp cayenne pepper

Cut shrimp in half and put in a bowl. Add remaining vegetables. Cover with remaining ingredients. Serve with chips as a dip or use as a topping with a salad.

NOTE: Dip can be refrigerated for 12-24 hours. If prepared ahead of time; do not add avocado until the last minute.