Mango/Shrimp Summer Salsa
One medium ripe mango, peeled and diced
3 green onions sliced thin to include half of the green top
2 stalks of celery, diced
One orange small sweet pepper, diced
One yellow small sweet pepper, diced
1/2 bunch cilantro, chopped
1/4 cup orange juice
2 Tablespoons of Extra Virgin Olive Oil
One avocado diced and coated with 1 Tablespoon of lemon juice
10-12 medium cooked shrimp cut diagnally and diced
Sea Salt to taste
Combine all of the above ingredients in a plastic container and store in refrigerator overnight. It can be made the day you are serving but for the flavors to marry correctly, 24 hours ahead is preferred.
Serve with Pita Chips
Will keep for several days.