Salsa with Roasted Shrimp

Honestly, I love chips and salsa.  I cannot be trusted around a bag of corn tortilla chips.  I also love shrimp especially with bright Mexican flavors.  This combination was a no-brainer and I am a little irked that I didn't think of it sooner!

Salsa with Roasted Shrimp

adapted from Mexican Everyday by Rick Bayless

12oz of shrimp, cleaned and deveined

2 TBS of olive oil

salt and pepper

1 jalapeño, sliced in half

2 garlic cloves, peeled

1 lb of Roma tomatoes, cut into quarters

4 scallions, trimmed

1/2 cup of loosely packed cilantro

Juice of one lime

1 tsp of salt

Preheat oven to 400degrees. Combine the shrimp with the olive oil, salt, and pepper on a sheet pan.  Spread into one layer.  Bake for 12-15 minutes until pink.  Remove promptly.  Let the shrimp cool and then roughly chop the shrimp.  Set aside.

In the bowl of a food processor, add the jalapeño, salt and garlic.  Pulse until roughly chopped.  Add 1/2 of the tomato quarters then pulse until a coarse consistency (6-10 pulses).  Add the cilantro, lime and the remaining tomatoes.  Pulse until combined and a chunky texture.  

Stir the shrimp into the salsa.  Serve with baked corn tortilla chips.  Enjoy!