Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp

1. 1

   In a small bowl, combine the lime juice, onion, garlic, jalapeno, and spice blend. Let marinate for 10 minutes.

2. 2

   Place the tomatoes and coriander sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.

3. 3

   Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips and lime wedges.

4. 4

   Blend the spices together in a jar, and seal. Store away from the heat and light.

* Per serving · 4 servings · Values may vary.

No additional tips available.