Shrimp with Creole Tomato Salsa
 
Makes about 8 servings
Ingredients
  • 2 cups diced Creole tomato
  • 2 medium avocados, chopped
  • ½ cup fresh corn kernels
  • ¼ cup diced red onion
  • ¼ cup loosely packed chopped fresh basil
  • 1 small jalapeño, seeded and diced (about 2 tablespoons)
  • 2 tablespoons plus 1 teaspoon fresh lime juice, divided
  • 1½ teaspoons minced garlic
  • 1 teaspoon chopped fresh thyme
  • ¾ teaspoon kosher salt, divided
  • 24 large peeled and deveined fresh shrimp, boiled or steamed
  • Toasted tortilla chips, to serve
  • Garnish: fresh basil leaves
Instructions
  1. In a medium bowl, combine tomato, avocado, corn, onion, chopped basil, jalapeño, 2 tablespoons lime juice, garlic, thyme, and ½ teaspoon salt. Refrigerate for 3 hours.
  2. Just before serving, in another medium bowl, combine shrimp, remaining 1 teaspoon lime juice, and remaining ¼ teaspoon salt. Serve shrimp with salsa and tortilla chips, and garnish with basil leaves, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-with-creole-tomato-salsa/