Shrimp, Avocado & Tomato Dip
Easy and healthy dip. Serve with fried sun-dried tomato basil tortilla strips.
Recipe
Juice from 2 limes
1 jalapeno pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon orange juice
1 tablespoon honey
1/4 teaspoon garlic, minced
1/3 cup sweet onion or red onion, finely chopped
1/3 cup sweet onion or red onion, finely chopped
1 tablespoons olive oil
2 tablespoons blended oil (I use Smart Balance)
Salt and freshly ground black pepper to taste
1/4 pound shrimp, cooked and chopped
1 avocados, peeled and chopped
1 large vine-ripened tomatoes, chopped
3 Sun-dried tomato basil tortillas
Garnish: Cilantro, chopped
Garnish: Cilantro, chopped
In a small bowl combine the lime juice, jalapeno, orange juice, honey, garlic and onion. Whisk in slowly the olive oil and blended oil. Season with salt and pepper to taste.
In a separate bowl add the chopped cooked shrimp, avocado and tomatoes and 1/2 of the dressing. Check for seasoning.
Garnish with chopped cilantro and serve with fried Sun-dried tomato basil tortillas.
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