SHRIMP SALSA

★★★★★ 1 Review
robinlynn avatar
By Robin Poindexter
from OKMULGEE, OK

THIS ZIPPY MEXICAN CHIP-AND-DIP

serves 6 servings
prep time 10 Min

Ingredients

  •   1/2
    pound peeled cooked shrimp coarsely chopped
  •   1 1/2 CUPS
    salsa, chunky
  •   4
    scallions,thinly sliced
  •   1/4 CUP
    minced cilantro
  •   1
    tablespoon fresh lime juice
  •   1/2
    teaspoon dried oregano
  •   1/4
    teaspoon ground black pepper
  •  
    one 7-ounce bag baked tortilla chips
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How To Make

  • 1
    IN A MED BOWL, COMBINE ALL INGREDIENTS.
  • 2
    REFRIGERATE,COVERED,UNTIL THE FLAVORS ARE BLENDED,ABOUT 1 HOUR.

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