I’ve
mentioned before what a favorite this is at restaurants down here at, or
across, the border. Well, Judy made them for us right here.
About
10 freshly cooked and chilled shrimp each, swimming in homemade salsa
picante. Onion, tomatoes, cucumber, celery, jalapeno, all chopped up,
with salt, pepper, fresh squeezed lime, clamato juice, ketchup, tabasco, and
sliced avocado. Not a shrimp cocktail appetizer at our house.
That’s a hearty dinner!
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