->Shrimp Avocado <-

1 yellow bell pepper

1 red bell pepper

4 Roma tomatoes

6 tomatillos, husks removed

4 garlic cloves

1 white onion, peeled and quartered (6 oz)

2 jalapenos, stems removed

1 c chopped cilantro

1/4 c tomato juice

2 teaspoons coarse salt

2 teaspoons maple syrup

4 teaspoons fresh lime juice

2 avocados, peeled, seeded and diced

1 lb cooked shrimp, peeled and diced

Remove stems from Bell peppers. Split peppers in half, lengthwise

and lightly oil the skin. In an oven-proof pan, arrange peppers

(skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.

10 to 15 minutes, or until skins of the

peppers are charred and the tomatoes and tomatillos are blistered

and soft. Allow vegetables to cool.

Peel skin from peppers. In a food processor, combine broiled

vegetables (including any liquid from the pan) with cilantro, tomato

juice, salt, maple syrup and lime juice; blend to yield a coarse

puree.

Just before serving, add avocado and shrimp and mix well. Serve

with warm fried tortilla chips.