Recipe by Jennifer Christensen
"I went to a restaurant and spent an arm and a leg to try this appetizer. Once it came out, I was dumbfounded on how easy it would be to make. So I made it and even tweaked it a little and everybody loves it. Serve with tortilla chips such as Tostitos® Scoops!®. I have used different kinds of pico de gallo ranging from the mango to chipotle. To prevent your avocado from browning, chop it up and mix in right before serving."
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1 (16 ounce) container
pico de gallo salsa
cooked small shrimp
jalapeno pepper, seeded and chopped
avocado - peeled, pitted, and chopped
Shrimp and avocado are the perfect compliment to pico de gallo. A perfect combination for a perfect recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Pico de Gallo with Avocado and Shrimp
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 26
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