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Avocado Shrimp Salsa

By Chef Rich Smice, Performance Foodservice – Thoms Proestler

This shrimp appetizer is perfect for the spring or summer. It's extra easy to make because the shrimp doesn't need to be cooked, the lime juice does that for you. Once the ingredients are mixed, you're done!

Avocado Shrimp Salsa


  • 1 pound Bay Winds® Shrimp, White 21/26 Raw, Peeled and Deveined
  • 2 Peak Fresh Produce® Avocado(es) (diced)
  • 1 cup Peak Fresh Produce® Cilantro (chopped)
  • 1 Peak Fresh Produce® Pepper(s), Red Bell (diced)
  • 3/4 cup Peak Fresh Produce® Onion(s), Green (chopped)
  • 1/2 cup Peak Fresh Produce® Cucumber(s) (seeded, chopped)
  • 3 tbsps. lime juice
  • 1 Contigo® Pepper(s), Jalapeño (seeded, chopped)
  • 1 tsp. West Creek® Salt
  • 1/4 tsps. Roma® Pepper
  • 2 Peak Fresh Produce® Tomato(es) (diced)
  • Contigo® Tortilla Chips


In a large bowl, mix all ingredients (except chips) and let stand for an hour. Serve with chips on the side.