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Monday, April 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Vicki Blankenship
  • 1 ear of fresh corn
  • 1 lb. boiled jumbo shrimp
  • 1â�„2 red bell pepper chopped
  • 1â�„2 red onion chopped
  • 1â�„4 cup chopped cilantro
  • 1 avocado
  • 1 chopped
  • 2 TBS hot sauce
  • 1 tsp. garlic powder
  • 1 lime juiced
  • *tortilla rounds
Boil then chill the corn. Devein the shrimp and cut each into three pieces. Chop pepper, onion, cilantro and tomato. Dice avocado.
Slice corn off of the cob and put in bowl and sprinkle with the hot sauce and garlic powder. Add the shrimp, tomato, red pepper and onion and mix well. Add the lime juice and cilantro and stir again. Add the diced avocado and lightly stir. Place a spoonful of mixture over toasted flour tortilla rounds.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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