SPANISH STYLE SHRIMP SALAD & SALSA VERDE (GREEN SAUCE)

If you love Mexican food and Shrimp, you'll like this. My husband is a big shrimp lover, but because of his heart problems, I have to limit his shrimp meals to about 1 a month. Then it is a liberal portion. He does very well on his own watching how much of it he eats.

The other recipe is another Mexican favorite. Salsa Verde. I am sure alot of you have gone to a Mexican restraunt and munched on the chips and Salsa. Hope you like these. Both of these recipes are from the postcard recipe book I have called Mexican Cookin'.

SPANISH STYLE SHRIMP SALAD

2 cups plus 6 shrimps, cooked, cleaned & deveined

3 medium potatoes, boiled & cubed

4 hard boiled eggs, chopped fine

1 small onion, finely chopped

2 tablespoons minced parsley

1/2 cup chopped pimiento stuffed olives

2 tablespoons lemon juice

Salt & Pepper to taste

1/2 teaspoon hot chili sauce

1/2 cup mayonnaise

1 tablespoon vinegar

Lettuce

6 anchovy fillets

6 thin green-pepper rings

Reserve the 6 extra shrimps for garnish. In wide bowl, combine shrimp, potatoes, eggs, onion, parsley and olives. Sprinkle with lemon juice and toss lightly. In separate bowl combine salt & pepper, chili sauce, mayonnaise, sour cream and vinegar. Beat with rotary beater. Pour over mixture in first bowl and toss lightly. Divide salad among 6 lettuce-lined salad plates. Place an anchovy fillet across each serving, then a green-pepper ring in center. In center of pepper ring, place a shrimp.

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SALSA VERDE (GREEN SAUCE)

1 10-oz. can Mexican green tomatoes drained

1 small white onion, finely chopped

2 or more canned serrano (Green) chilies, chopped

1 clove garlic, chopped

8 sprigs fresh coriander, chopped

Salt & Pepper

Combine all ingredients in blender, blend for a second or two, or mix and mash thoroughly. Taste for seasoning. Makes about 1 1/2 cups.

ENJOY!!