Spicy Shrimp And Avocado Salsa

---------- Recipe via Meal-Master (tm) v8.02

Title: SPICY SHRIMP AND AVOCADO SALSA
Categories: Sauces, Seafood, Vegetables, Tex-mex
Yield: 1 bowl

1 Yellow Bell pepper
1 Red Bell pepper
4 Roma tomatoes
6 Tomatillos, husks removed
4 Garlic cloves
1 sm White onion, peeled and
-quartered (6 oz)
2 Jalapenos, stems removed
1 c Loose packed chopt cilantro
1/4 c Tomato juice
2 ts Coarse salt
2 ts Maple syrup (real maple)
4 ts Fresh lime juice
2 Avocados, peeled, seeded and
-diced
1 lb Cooked shrimp, peeled and
-diced
Tortilla chips

Remove stems from Bell peppers. Split peppers in
half, lengthwise and lightly oil the skin. In an
oven-proof pan, arrange peppers (skin-side up),
tomatoes, tomatillos, garlic, onion and Jalapenos.
Broil under high heat 10 to 15 minutes, or until skins
of the peppers are charred and the tomatoes and
tomatillos are blistered and soft. Allow vegetables to
cool.
Peel skin from peppers. In a food processor, combine
broiled vegetables (including any liquid from the pan)
with cilantro, tomato juice, salt, maple syrup and
lime juice; blend to yield a coarse puree.
Just before serving, add avocado and shrimp and mix
well. Serve with warm fried tortilla chips.

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