Bridget's Recipe Corner

There is a woman I know from the gym who makes jewelry. Recently, she hosted a "going out of business" party.  Since I'm not one to miss an opportunity to browse and perhaps purchase a new accessory, I made certain to stop by her home on the way from work. Not only was there some wonderful handmade jewelry, she had also prepared some amazing food to tantalize her guest's taste buds. She was kind enough to share her recipe with me so I could share it with you. Celebrating the Fourth of July tomorrow, many of us will be cooking, munching and grilling. I think this would be perfect dip to bring to a picnic or just snack on at home. Hope you enjoy it too.

Shrimp and Avocado Guacamole

In medium bowl mix:
1 lb. medium shrimp, cooked, peeled & de-veined, coarsely chopped
5 avocadoes, coarsely chopped
1/4 c. cilantro, chopped
1 c. corn, cooked and cut from cob (can substitute frozen corn, cooked)
1/4 c. red onion, finely chopped
 

In small bowl mix:

1/4 c. honey
1/3 c. fresh lime juice
1/4 c. olive oil
salt & pepper, to taste
1 package, Produce Partners Great Guacamole (spicy)

Pour lime juice mixture over avocado mixture. Mix well and refrigerate 2-3 hours. This dip can be served with tortilla/corn chips. I think it might work even well as an accompaniment to a piece of grilled fish.