Summer Shrimp Salsa
1 Tbsp. (or to taste) 4 Peppercorn Spice Blend
2 Tbsp. (or to taste) Lime Frost Sea Salt
1 Tbsp. Garlic - Granulated (or 4 cloves fresh, minced)
1 tsp. Cilantro (or 1 Tbsp. fresh, finely chopped)
1 lb cooked, peeled, and deveined shrimp, roughly chopped
4 medium tomatoes, diced
½ medium red onion, diced
1 bell pepper, diced (try ½ a green & ½ a yellow for vivid color)
1 avocado, diced
1 mango, diced
2 limes, juiced (about ¼ cup of juice)
2 lemons, juiced (about 6 Tbsp. of juice)
2 Tbsp. (or to taste) Lime Frost Sea Salt
1 Tbsp. Garlic - Granulated (or 4 cloves fresh, minced)
1 tsp. Cilantro (or 1 Tbsp. fresh, finely chopped)
1 lb cooked, peeled, and deveined shrimp, roughly chopped
4 medium tomatoes, diced
½ medium red onion, diced
1 bell pepper, diced (try ½ a green & ½ a yellow for vivid color)
1 avocado, diced
1 mango, diced
2 limes, juiced (about ¼ cup of juice)
2 lemons, juiced (about 6 Tbsp. of juice)
MIX all ingredients thoroughly.
COVER and let sit in the refrigerator for 4 hrs (or overnight) to allow flavors to deepen. Re-season to taste.
COVER and let sit in the refrigerator for 4 hrs (or overnight) to allow flavors to deepen. Re-season to taste.