"Radishes add a wonderful crunch to this colorful salsa that is also great over grilled fish. There's just enough jalapeno to give flavor without much of the heat. —Mary Beth Relyea, Canastota, New York..."
INGREDIENTS
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1/2 pound cooked shrimp, peeled, deveined and chopped
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1 large tomato, chopped
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1/4 cup finely chopped onion
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3 radishes, chopped
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1/4 cup minced fresh cilantro
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2 tablespoons lime juice
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1-1/2 teaspoons finely chopped seeded jalapeno pepper
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1/4 teaspoon salt
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Baked tortilla chip scoops