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Prawns/Shrimp Salsa

This recipe comes to us courtesy of Pamela Salzman, a cooking instructor and holistic health counselor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods. As she says, “I was thumbing through Dr. Mark Hyman's (I'm a big fan!) Blood Sugar Solution Cookbook, when I noticed this recipe for Shrimp Salsa. It's everything I love about summer food — fresh, light, easy and it includes tomatoes. Be conservative with the garlic, lime, heat, and cilantro, because you can always add more. This is a very low calorie, low fat, low carb, high protein recipe. We enjoyed the salsa on the first day with tortilla chips, although Dr. Hyman suggests raw veggies. But I really loved it on the second day when I put it over rice and beans.”
Yield: 4 cups
Total Time: 3 hrs 13 min
Prep: 10 min
Cook: 3 min
Additional: 3 hrs
Ingredients
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1 medium tomato, seeded and finely chopped
½ small jalapeno pepper, seeded and finely chopped or your favorite hot sauce to taste
1½ avocados, peeled, pitted and diced
½ small bunch fresh cilantro (about 1 ½ ounces), finely chopped
1 to 3 cloves garlic, minced, to taste
Juice of 2 to 4 limes, to taste
1 cup tomato sauce or tomato puree (not marinara sauce)
Sea salt to taste
Freshly ground black pepper
Preparation
1.  Prepare a large bowl of ice water and set aside. In a saucepan, bring about 2 quarts of water to a boil over high heat. Add the shrimp and cook until just pink, 2 to 3 minutes. NOTE: Skip this step if using pre-cooked shrimp.
2.  Drain the shrimp and transfer to the bowl of reserved ice water to stop the cooking process. Once the shrimp are cold, drain and chop them into bite-size chunks.
3.  Add the shrimp pieces to a large nonreactive container (like glass or ceramic) along with the onion, tomato, jalapeno, avocados, cilantro, garlic, lime juice and tomato sauce/puree. Cover the container and refrigerate to marinate for at least 3 hours.
4.  Serve as a dip with tortilla chips, over raw crunchy vegetables or over rice and beans.
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