We love having friends, old and new, come by our RV for cocktails and appetizers! It’s an easy way to hang out, discover new things about each other and nibble on tasty treats. There is a rule among the RVing crowd, besides the #1 rule, make new friends wherever you go. It’s the Rule of 6-4-2! Basically it says – 6 for cocktails, 4 for dinner and 2 to sleep. We always feel the more the merrier is much more fun, except for sleepover part!
We are enjoying the chilly winter weather in northern California very much! Don’t get me wrong, we are seriously spoiled by the weather of San Diego but winter is supposed to be cold, with a little nip in the air, right? Variety is the spice of life! But my southern California girl had to peak her head out for a little warm weather snack in the middle of winter just for fun!
Our friends Lani and Scott came by for some post Christmas cheer. I thought the flavor of summer might be a fun contrast to the clear, crisp winter day. What says summer more than mango, avocado, citrus and shrimp? I used to make this appetizer for pool side cocktail parties and it was always a huge hit! Hope you enjoy this bit of sunshine in the midst of winter!
Mango Shrimp Salsa
Peel the mango and slice off the fruit around the large center seed. Dice into small pieces and place in the bowl. There is a really cool gadget used to pit a mango. It slides down the sides of the pit leaving only the fruit. Much easier to use but I left it at home…..
Check to make sure shrimp have all been properly deveined. When I say “vein,” it’s really a polite way to say “intestinal tract.” Some leave it in but not me! Now you’re ready to slice the cooked shrimp in bite size pieces and place in the bowl.
Cut the cucumber in half and run a spoon down the center to remove the seeds. Dice the cucumber and place in the bowl.
Cut the avocado in half and remove the pit. Score the avocado with a knife to make a small dice.
Using a spoon, scoop the diced avocado out and place in the bowl.
Add the shallot, cilantro, lime juice and zest and gently stir to combine. Season with a little salt to taste.
Chill for 30 minutes and serve with tortilla chips.
- 10 medium cooked shrimp, sliced in bite size pieces
- 1 mango, peeled and cut in large dice
- 1/4 cup cucumber, diced
- 1/2 avocado, diced
- 1 tablespoon shallot, minced
- 1 tablespoon cilantro, chopped
- Juice and zest of a lime
- Season to taste with salt
- Tortilla Chips
- Peel the mango and slice off the fruit around the large center seed. Dice into small pieces and place in a medium bowl.
- Check to make sure shrimp have all been properly deveined. Slice the cooked shrimp in bite size pieces and place in the bowl.
- Cut the cucumber in half and run a spoon down the center to remove the seeds. Dice the cucumber and place in the bowl.
- Cut the avocado in half and remove the pit. Score the avocado with a knife to make a small dice.
- Using a spoon, scoop the diced avocado out and place in the bowl.
- Add the shallot, cilantro, lime juice and zest and gently stir to combine. Season with a little salt to taste.
- Chill for 30 minutes and serve with tortilla chips.
