The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.
When you’re looking for a fresh and tasty appetizer with no cooking required, this is your go-to. The briny olives and sweet shrimp kick salsa up a few notches, and the addition of the tequila… well, let’s just say it adds “mucho” to the big flavors that abide.
It’s that easy: Jalapeño chiles are not always reliable for heat, but they do add a nice green flavor. If your chiles are hot, be careful not to touch the ribs and seeds as that is where most of the heat is. To check for heat, I cut the tip off of the end and touch it to my tongue. If there’s not enough heat, simply throw in the seeds and ribs along with a few shakes of chili flakes. If there’s too much heat, carefully cut away the ribs and seeds and discard before chopping the chile.
- 8-10 (as an appetizer)
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 jalapeños, finely chopped
- 2 tomatoes, chopped
- 3/4 cup Spanish or Manzanilla green olives, chopped
- 1/4 cup cilantro, chopped
- 1 lb. frozen, cooked shrimp, thawed, tails removed and chopped
- 2 ripe avocados, diced
- 3/4 cup bloody Mary mix, spicy or mild
- Juice of 2-3 limes, about 1/4 cup, plus more if needed
- 2 Tbsp. olive oil
- 3/4 tsp. kosher salt, plus more if needed
- Freshly ground black pepper
- 1 Tbsp. tequila (optional)
- Tortilla chips
- On a large cutting board, mince the shallot, garlic and jalapeno and chop the tomato, olives and cilantro. Add it all to a large bowl. Chop the shrimp and dice the avocado and set aside.
- Stir in the bloody Mary mix, lime juice, olive oil, salt and tequila, if using, to the bowl of vegetables and combine. Carefully fold in shrimp and avocado. Taste for seasonings and add more salt, a few grinds of pepper or more lime juice, if needed. Chill for up to 2 hours.
- Transfer to a serving bowl and serve with tortilla chips for dipping.
Make Ahead: The salsa base (without shrimp and avocado) can be made up to one day ahead. Transfer to a resealable container, chill and toss with shrimp and avocado right before serving.