Since I can't go over empty-handed, I brought over the Pico de Gallo with a little twist.
You can serve this as Gazpacho or with chips.
It's best served ice cold and goes perfect with our little piggy friend!
Pico De Gallo Shrimp Gazpacho
3 cups cooked shrimp, cut in small pieces (about 1 lb.)
6 Roma tomatoes, diced
1 cucumber, peeled and diced
1 small red onion, diced
1/2 jalapeno pepper, seeded and chopped fine
1/2 bunch cilantro, chopped fine (or to taste)
1 orange, juiced
3 lemons, juiced
1/2 cup ketchup
1 Tbsp. Cholula Hot Sauce
1 Avocado, chopped (optional)
1 tsp. Kosher Salt
1/2 tsp. freshly ground black pepper
Add all ingredients to a large bowl and mix well. Refrigerate until well chilled.
This does require alot of chopping. I don't recommend using the food processor to chop everything. I used the food processor to mince the onion, the jalapeno and the cilantro.
~Adapted from Group Recipes