"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Picoso Salsa al Camaron Recipe

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This recipe for Picoso Salsa al Camaron, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Castro
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cans El Pato sauce
5 fresh jalapeno peppers, diced
Juice from 3 fresh lemons
1 lb. pre-cooked shrimp
2 large avocados, diced
Salt, pepper and garlic powder to taste

Directions:
Directions:
Use a large mixing bowl. Mix all ingredients together. Use as a dip with tortilla chips, or on eggs, rice, etc. Yum!

 

 

 

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