Adventures of the Heart
Mary Zalmanek
Appetizers: Venezuelan Pico De Gallo

When Louise brings this appetizer to parties, it's always the most popular dip on the table.  I cut the recipe in half, and it still made plenty.  

Serves 20

1/2 lb cooked, peeled salad (or baby) frozen shrimp, thawed 

4 fresh limes, juiced

1/2 white onion, diced

3 Campari tomatoes, diced

1/2 cucumber, peeled and diced

1 jalapeno, seeded and diced

5 radishes, diced

1/2 bunch cilantro, diced 

1 7-3/4 oz can El Pato Salsa de Jalapeno (green label) 

1 7-3/4 oz can El Pato Salsa de Chile Fresco (yellow label)

Corn chips 

Place the shrimp in a glass bowl.  If you can't find the tiny baby shrimp, buy the smallest size and dice them.  Squeeze limes over shrimp. Let shrimp soak in lime juice in the refrigerator while you prepare remaining ingredients. 

Add the diced vegetables to the shrimp and lime juice.  Add the cans of El Pato.  Stir and serve with corn chips. I use Tostitos Scoops for generous dips.