- 1 Green onion, diced
- 1 lb. Shrimp, peeled, deveined
- 1 1/2 cups Lime juice
- 1 cup Red onion, diced
- 1 Avocado, pitted, diced
- 1 Cucumber, diced
- 4 Tbsp. Robert Rothschild Farm Cilantro Lime Salsa
Peel and devein shrimp. Place shrimp, lime juice and red onion in bowl. Make sure lime juice completely covers shrimp. Refrigerate for 4 hours to cook shrimp. After 4 hours, drain shrimp/onion mixture well.
In a mixing bowl, combine shrimp, green & red onions, avocado, cucumber and Cilantro Lime Salsa. Mix well. Pour servings into martini glasses and garnish with tortilla chips or slices of cucumber.