Name: Shrimp with Salsa, Avocado, and Chips
Cook time: 35 min
Total time: 35 min
Yield: Makes 4 servings
Ingredients: 2 medium tomatoes, chopped (1 cup); 1/4 cup chopped white onion; 1/4 cup finely chopped cilantro; 1 to 2 teaspoons chopped fresh serrano chile, including seeds; 2 tablespoons ketchup; 2 to 3 tablespoons fresh lime juice, divided; 1 pound peeled cooked shrimp, cut into 1/2-inch pieces; 2 (6- to 8-ounces) firm-ripe avocados; 2 cups shredded green cabbage; 1/2 cup coarsely crumbled tortilla chips; Equipment: 4 (16-ounces) wide jars or containers with lids; Accompaniment: tortilla chips

Shrimp with Salsa, Avocado, and ChipsRomulo Yanes

This is the sort of food that seems too messy for a picnic. But a jar captures the juicy flavors of a Mexican shrimp cocktail.

Cooks' note:

Assembled jars, without crumbled chips, can be chilled up to 6 hours. Add chips and serve at room temperature.

Recipe notes

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