---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPICY SHRIMP AND AVOCADO SALSA
  Categories: Sauces, Seafood, Vegetables, Tex-mex
       Yield: 1 bowl
  
       1    Yellow Bell pepper
       1    Red Bell pepper
       4    Roma tomatoes
       6    Tomatillos, husks removed
       4    Garlic cloves
       1 sm White onion, peeled and
            -quartered (6 oz)
       2    Jalapenos, stems removed
       1 c  Loose packed chopt cilantro
     1/4 c  Tomato juice
       2 ts Coarse salt
       2 ts Maple syrup (real maple)
       4 ts Fresh lime juice
       2    Avocados, peeled, seeded and
            -diced
       1 lb Cooked shrimp, peeled and
            -diced
            Tortilla chips
  
     Remove stems from Bell peppers. Split peppers in
   half, lengthwise and lightly oil the skin. In an
   oven-proof pan, arrange peppers (skin-side up),
   tomatoes, tomatillos, garlic, onion and Jalapenos.
   Broil under high heat 10 to 15 minutes, or until skins
   of the peppers are charred and the tomatoes and
   tomatillos are blistered and soft. Allow vegetables to
   cool.
     Peel skin from peppers. In a food processor, combine
   broiled vegetables (including any liquid from the pan)
   with cilantro, tomato juice, salt, maple syrup and
   lime juice; blend to yield a coarse puree.
     Just before serving, add avocado and shrimp and mix
   well. Serve with warm fried tortilla chips.
  
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