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  Shrimp with Summer Salsa 

INGREDIENTS:

 

  • 12 X-large shrimp

  • 1 cup Salsa

  • 1/2 cup corn

  • Mixed Lettuce

  • Salt and Pepper

 

 

DIRECTIONS:

1. Mix 2 tablespoons of the Salsa juice with the shrimp in a bowl, cover and refrigerate for 30 minutes. 

2. Dry the shrimp with a paper towel and barbecue the shrimp until pink. Do not overcook the shrimp. 

4. Mix the lettuce, salsa and corn in a bowl and serve with the shrimp.

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