Get Cooking: Chilled Shrimp Salsa

INDIANAPOLIS (WISH) - Chef Rob Koeller
Executive Chef, fortyfive degrees

Ingredients:

• 1 pound Shrimp - small (popcorn size) or large diced
• ½ cup Cucumber - diced without skin or seeds
• ½ cup Avocado - diced without skin or core
• ¼ cup Bell Peppers - diced
• ¼ cup Green Onions - diced
• 1 tbs. Jalapeno - diced without seeds
• ½ bunch Cilantro - minced
• 2 tbs. Lemon Juice
• 2 tbs. Lime Juice
• Salt and pepper to taste
• Tortilla Chips (garnish)

Directions:

1. Cook shrimp with 1 tsp. butter. When cooked about half-way through, add lemon and lime juices and finish cooking shrimp fully. (To serve chilled, cool the cooked shrimp and citrus juice mixture in the refrigerator.)
2. Meanwhile, mix remaining ingredients together.
3. Add shrimp to all other ingredients and garnish with tortilla chips.
   *Can be served in a Martini or Margarita glass for presentation.