Kick'n Caribbean Shrimp Salsa Dip by Aaron Sanger


For the salsa:
2 T fresh lemon juice
1/2 C peeled and diced Granny Smith apples
3/4 C diced fresh tomatoes
1/2 C diced fresh pineapple
1/4 C diced red onion
2 T diced jalapeno peppers
1/2 C diced red, yellow, green peppers
1 t diced fresh cilantro
1/4 C red raspberries--drained, if frozen
1/4 C red wine vinegar
1 T granulated sugar
1/2 T salt
2 T chopped, sweetened coconut
3/4 C cooked, diced salad shrimp

For the remainder of the recipe:
leaves from one head of leaf lettuce
1 each 8 oz. block of cream cheese
1 teaspoon diced fresh cilantro
1 bag of multicolored tortilla chips

Preparation Method
To make the salsa, add all of the salsa ingredients to a three quart mixing bowl. Gently mix the ingredients by tossing with spoon. Set aside. Rinse in cold water and pat dry lettuce leaves. Line a serving tray with the lettuce leaves. Place the cream cheese in the middle of the tray. Gently spoon the salsa over the cream cheese. Sprinkle the cilantro over the salsa. Surround the salsa and cream cheese with the tortilla chips. Serve and enjoy.