Hola mis amigos!

This marvelous recipe for Mexican Shrimp Dip was shared by the lovely Jen O. and was eaten by the growing Elyssa B.!  I LOVE this dish and can’t wait to make it myself!

1 bag frozen cooked shrimp

Olive Oil

Jar of pickled jalapeños





Rinse and thaw shrimp. Put in a glass dish and cover lightly with olive oil.

Put in fridge for 2-4 hours

Drain oil & then pour some jalapeño juice over shrimp.

Chop onion, cilantro, and jalapeños then mix with shrimp.

Refrigerate another 2-3 hours.

When ready to serve, add chopped avocado and tomatoes.

Serve with tortilla chips.


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