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Shrimp Salpicon Salad

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Photo: Frontera Fiesta


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Ingredients for 6 servings

5 medium-size (about 1 1/3 pounds) boiling potatoes, (like the red-skinned ones), peeled, cut into ½-inch cubes

4 medium carrots, peeled and cut into ½-inch cubes

1 jar (16 ounces) Frontera Chipotle salsa

¼ cup fruity olive oil

1 tablespoon cider vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 ½ pounds medium-large (about 23) shrimp, peeled, deveined

1 large ripe tomato, cored, cut into 1/2 inch pieces

lettuce leaves for serving

2 ripe avocadoes, peeled, pitted, cut into ½-inch dice

Chopped cilantro for garnish

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