Recipe by Brooke the Cook in WI
Easy and yummy dip with shrimp, lime and fresh cilantro! Serve with tortilla chips, great for game day!
- 16 ounces salsa
- 9 -12 ounces shrimp, fully cooked and peeled (2 cans whole baby shrimp or 1 1/2 cups medium shrimp chopped up)
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 dash cayenne pepper (optional)