Salsa Picante With Shrimpappetizers, ethnic, salsa, seafood 0.25 teaspoon salt 0.50 garlic clove 1.67 cup dry white wine 1.00 lb gruyere cheese, coarsely gra ed 2.00 teaspoon cornstarch 0.25 cup kirsch (or more) 1.00 nutmeg to taste, freshly gra ed 2.00 french bread, in 1-inch cube 0.50 garlic clove 1.67 cup dry white wine 1.00 lb gruyere cheese, grated 2.00 teaspoon cornstarch Bring water to a boil, add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill; peel and devein shrimp. Cut shrimp into quarters, and set aside. Combine avocados and lime juice in a small bowl; set aside. Combine shrimp, tomatoes, and next 7 ingredients in a large bowl; gently stir in avocado-lime mixture. Chill at least one hour. Serve in a lettuce-lined bowl with tortilla chips. Yield: 11-1/2 cups. |
