Randy VanderNaillen’s Shrimp Salsa

Appetizer at a barbeque, casual dinner, tailgating, at the deer lease, or at the beach? Everybody loves this recipe. It’s a little time consuming to put together but you’ll reap the rewards when everyone is Oohing and Ahhing after the first bite!

Ingredients

2 lbs. medium shrimp – peeled, deveined, and cooked in seasoned water
4-6 small Roma tomatoes – diced
3-4 small avocados – peeled and diced
2-3 jalapenos – seeded and diced (leave seeds in for more heat)
6 green onions – white and green part finely sliced
1/2 bunch cilantro leaves – rough chopped
2-3 limes – squeeze juice
12-oz bottle Louisiana Fish Fry Cocktail Sauce
1/3 cup ketchup
Salt and pepper to taste
Tortilla chips

Putting it together

Combine shrimp, tomatoes, avocados, jalapenos, green onions, cilantro and lime juice. Shrimp can be chopped or left whole.

Mix cocktail sauce and ketchup, fold gently into mixture. Add salt and pepper to taste.

Refrigerate at least one hour and serve with thick tortilla chips.