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
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.