1 lb Cooked medium shrimp;
-chil, shell, and de-veine
------------------------------Raspberry Salsa-------------------------------
1/2 c Fresh raspberries; washed
-and whole
1/2 c Sweet red pepper; chopped
2 Serrano peppers; finely
-minced
1/4 c Red onion; chopped
1/2 c Ripe tomato; seeded and
-chopped
2 ts Cilantro; finely chopped
1 pn Salt
Gently combine all the salsa ingredients, carefully leaving the
raspberries whole. Allow to set for at least 1 hour. Serve with the
shelled shrimp.
Contributor: Roy Olsen, from Chile Pepper Magazine
