Ingredients

• 12 large shrimp, frozen, cooked, peeled
• 2 green onions
• 1 medium tomato
• 1 medium yellow banana pepper
• 1 small fresh hot chili pepper
• 2 tablespoons fresh cilantro
• 3 tablespoons lime juice
• 2 tablespoons distilled white vinegar
• 1 teaspoon garlic powder
• 1 cup fresh pineapple
• 1 tablespoon olive oil

Preparation

1. Thaw the shrimp and discard the tails. Chop into bite-sized pieces.
2. In a food processor, add green onions, tomato, peppers and cilantro; pulse on-off button to chop to a very coarse consistency. Chunky texture is desired. Add lime juice, vinegar and garlic powder to the mixture.
3. Place mixture in a serving bowl and add the chopped shrimp and olive oil.
4. Peel and core the fresh pineapple. Place in the food processor and pulse to chop to coarse consistency. Add pineapple to the bowl with shrimp and vegetables. Fold ingredients together.
5. Chill for 30 minutes or more before serving

Helpful hints

• Substitute one-quarter of a medium white onion for green onions if desired.
• Recipe can be prepared one day ahead and served the next day.
• Serve over a mixture of cooked rice and peas (2 cups cooked rice plus 1/3 cup boiled sweet green peas).
• Serve as an appetizer with low sodium crackers.
• Serve over fish as a salsa.