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Shrimp Salpicon With Chipotles

Nutrition per serving    (USDA % daily values)
CAL
566
FAT
68%
CHOL
71%
SOD
109%

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Ingredients for 6 servings

4 to 6 (10 ounces total) medium-size red potatoes, peeled potatoes, cut into 1/2-inch cubes, about 2 cups

4 (10 ounces total) medium carrots, peeled, cut into 1/2-inch cubes, about 2 cups

1 1/2 cups Frontera Chipotle Salsa

36 medium-large (21 to 25 count) shrimp (about 1 1/2 pounds total), peeled, deveined

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

1/4 cup olive oil

1 tablespoon cider vinegar or to taste

Salt to taste

1/4 teaspoon black pepper, preferably freshly ground, or to taste

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

Boston lettuce leaves, for serving

Chopped cilantro for garnish

3 rehydrated or canned chipotle chiles en adobo, seeded, thinly sliced

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