Kick'n Caribbean Shrimp Salsa Dip by Aaron Sanger
Ingredients
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.