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Shrimp and Avocado Salsa

Shrimp and Avocado Salsa


6 Roma tomatoes
1 Avocado cubed using Wüsthof 4.5" utility knife
1 cup cooked shrimp, rough chopped using a Wüsthof 7" Santoku knife
1/2 medium jalapenos (or to taste), minced using a Wüsthof 3.5" paring knife
2 green onions chopped using a Wüsthof 8" chef knife
2 tablespoons ketchup
1/2 teaspoon salt
  Juice of 1 lime
1/4 to 1/2 cup fresh cilantro leaves, chopped using a Wüsthof 7" Santoku knife

Cooking Instructions

Core, halve and deseed Roma tomatoes, dice using Wüsthof 8" chef knife and add to

a nonreactive (stainless steel or plastic) bowl.

Add other ingredients adding Avocado last gently mix and let stand for 10 minutes before serving.

Serve with tortilla chips

Equipment List

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