Submitted by : Southern Cooking Light
16 oz. cooked and peeled shrimp, roughly chopped
4 vine ripe tomatoes, diced
1/4 cup red onion, finely diced
1 jalapeno, diced fine, seeds removed
2 tblsp. fresh cilantro, chopped fine
Juice of 3 limes
1 tblsp. sea salt
- Toss together shrimp, tomatoes, onion, jalapeno and cilantro in a non-metal bowl.
- Add fresh lime juice and salt, adding more or less of both to taste. Refrigerate at least an hour before serving.