EGEA’S RECIPE OF THE MONTH

DECEMBER

Skinny Shrimp Salsa
skinnytaste.com

Ingredients:

    16 oz cooked peeled shrimp, diced fine

    4 vine ripe tomatoes, diced fine

    6 tbsp red onion, finely diced

   3 tbsp jalapenos, diced fine (more or less to taste)

    2 tbsp minced cilantro

    2 limes, juice of (or more to taste)

    1/2 tsp kosher salt

Directions:

    1.    Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes.

    2.    Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed.

    3.    Refrigerate and let the flavors combine at least an hour before serving.

Servings: 8   Serving Size: a little over 1/2 cup

Calories: 75  Fat: 1 g  Protein: 12.5 g  Carb: 4.5 g  Fiber: 1 g  Sugar: 0.2