Caribbean Shrimp

1 lb. large shrimp, peeled and deveined
2 Tbsp. olive oil
1 Tbsp. lime juice
1/8 tsp. pepper
1 cup chopped onion
1 cup chopped green pepper
1 fresh or canned jalapeno pepper, minced
1/4 tsp. crushed red pepper
1 jar (16 oz.) Pace Lime and Garlic Chunky Salsa
1/2 cup unsweetened coconut milk
1/2 cup chopped fresh cilantro
2 cups hot cooked rice
Toss shrimp with 1 Tbsp. oil, lime juice and pepper.
Heat remaining oil in skillet. Add onion, green pepper and jalapeno pepper. Cook and stir 4 min. or until onion is tender.
Stir in crushed red pepper, salsa and coconut milk. Heat to a boil. Cook over low heat 10 min.
Add shrimp and cilantro. Cook 5 min. or until shrimp is done. Serve over rice. Garnish with lime slices and cilantro leaves if desired. Serves 4.
I found this recipe a couple of years ago on the Pace salsa website. I can no longer find the salsa, so I just subsitute regular medium salsa and add more lime juice and garlic. This time I forgot the garlic and added too much lime juice, but it was still good. We've tried the recipe with precooked shrimp and that worked pretty well too. Enjoy!

Jill's Salsa Sorte

Here it is. One of our favorite unique salsa recipes. I guess it's more like a salad, but we eat it with tortilla chips so I guess it counts as salsa. Courtesy of one of my favorite college roommates.
1 can black beans
1 can black eyed peas
1 can yellow corn
1 can white corn
Drain each can and pour contents into a large bowl.
Chop:
6-7 green onions
1 bunch cilantro
3 avocados
2 tomatoes
Prepare 1 package of "Good Seasons" Italian dressing.
Combine all ingredients in your large bowl and let sit in the refrigerator for at least 1 hour before eating.