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Shrimp Salpicón With Chipotles


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4 medium red potatoes, peeled and cut into 1/2-inch dice

4 medium carrots, cut into 1/2-inch dice

Roasted Tomatillo-Chipotle Salsa

1 1/2 pounds medium shrimp, shelled and deveined

1 large ripe tomato, cut into 1/2-inch dice

1/4 cup olive oil

1 tablespoon cider vinegar

Salt and freshly ground pepper

Boston lettuce leaves, for serving

2 ripe avocados—peeled, pitted and cut into 1/2-inch dice

1 chipotle chile, seeded and thinly sliced crosswise

Coarsely chopped fresh cilantro

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