I dropped one daughter off at college on Sunday and the next one starts school in a week. Temps here in Texas are still hovering around 100 – upper 90s, though I hear we have a “cold” front coming later this week that will lower things to the low 90’s. Summer’s not quite ready to let us go, and that’s ok with me. I’m not ready to let it go either. One of my favorite go to meals for a hot day is Shrimp Pico de Gallo.
This started when I had a great summer of garden produce a few years ago. Husband LOVES salsa and especially pico fresh from the garden. So, I whipped that up one one day – combining jalapeno peppers, tomatoes, red onions, lime juice, cilantro and salt with avocado and cooked shrimp! I don’t really measure out much when I make it, it’s a very forgiving mix – unless you add too much jalapeno! (I usually cut one in half and throw half the seeds away. If you like it spicy, add all the seeds.) So, to start, I’d suggest 3-4 good sized ripe tomatoes, 1 jalapeno pepper, about a cup of cilantro, 1/2 a large red onion, 1-2 avocados, juice of 1 or 2 limes and about 1 lb of cooked, peeled shrimp. Add salt to taste. Chop everything in to bits of the size that will easily scoop on a tortilla chip. I serve it in a bowl of shredded iceberg lettuce topped with the Shrimp Pico de Gallo and scoop it with tortilla chips.
For those of you that like exact measurements, here’s a recipe that will be pretty close (minus the olives) from The Pioneer Woman for her Shrimpo de Gallo – hope you enjoy!