Southwestern shrimp cocktail


1 lb cooked bay shrimp (the tiny ones)
8 to 12 oz jar green salsa
Juice of 1 lemon
2 tbsp of olive oil
2 cloves of garlic minced very fine
1/2 cup of cilantro, finely chopped
1/4 of sm white onion, finely chopped
1/2 of a sm red bell pepper, finely chopped
1 pickled jalapeno pepper, very finely chopped
2 avocados (the ones with the dark skin) cubed
Leafy greens, such as chard or mustard greens to line a serving dish
Lemon slices

How to prepare

Combine shrimp, salsa, lemon juice, olive oil, garlic, cilantro, onion, red bell Pepper and jalapeno pepper blend ingredients well chill thoroughly to serve: place Greens on a serving platter place salad in center arrange cubes of avocado around The shrimp salad sprinkle some lemon juice over the avocado to keep it from browning Decorate with lemon slices serve and enjoy should make about 6 appetizer servings.

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