—–BETTE LELAND CGVH43B—– —–SALSA:—– 1 teaspoon Salt
6 Tomatoes, seeded — cut in
Chunks 1/2 Red or yellow bell pepper
Diced 1 Pickled jalapeno peppers
Minced 1/2 Red onion — chopped
2 Scallions — thinly sliced
1 Clove garlic — minced
2 tablespoons Parsley chopped
Fresh ground pepper Juice of one lime —–SHRIMP:—– 1 Bottle (12-oz.) beer
1 tablespoon Shrimp boil seasoning
2 pounds Shrimp, shelled — tails left
On — deveined
Make salsa: Sprinkle salt over tomatoes in colander and toss gently. Let drain 10 min. Combine bell pepper, jalapenos, onion, scallions, garlic, parsley pepper, and lime juice in mixing bowl. Toss gently and stir in drained tomatoes. Let stand at room temperature 30-60 min. Shrimp: Heat beer and crab boil to boiling in bottom of steamer. Place shrimp in steaming rack and steam tightly covered for 2 min. Stir once, then continue to steam just until shrimp turn pink, 1-2 min. longer. Transfer shrimp to serving platter. If salsa is too watery, pour off excess liquid. Add salsa to shrimp amd toss to combine. Serve hot, at room temperature or chilled.