Shrimp, Mango, Peach, and Avocado Salsa (Express Recipe)

A couple of months ago, C and I took a mini trip to wine country in Idaho. I know what you’re thinking, “Idaho has wine?!” Yes, dear readers, it does, and very good but underrated ones at that. Since the climate in Idaho is quite similar to California, the wines are of lovely quality, but at an undiscovered gem of a price!

A few days ago, we invited one of our friends over to sample our new wine finds. I wanted something to serve alongside a curious red wine from Ste. Chapelle Winery in Caldwell (pictured, cradled in my hand), dubbed their “Soft Red” which is intended to be served chilled and is oddly, yet delightfully, refreshing.

I took a peek in the fridge and noted fully cooked frozen shrimp, store bought mango and peach salsa, an avocado, and a lime. I turned it into a tropical salsa that was super quick, refreshing, and quite a people pleaser.

Ingredients:

La Mexicana Peach Mango Salsa (whole tub, easily found in your refrigerated veggie aisle)

A handful of fully cooked frozen shrimp (de-veined and tails off)

1 Avocado

1 Lime

Salt

Performance:

I began by taking a large handful of cooked frozen shrimp and plopping them into a large bowl of hot water to defrost. In mere moments the hot water had completely defrosted the shrimp, so I drained the contents and returned the shrimp to the bowl. I added the tub of peach mango salsa (which as it turns out is made fresh, and has no artificial preservatives), the juice of one lime, the green goodness of one avocado, and a generous pinch of salt. I combined and served with tortilla chips.

The wine and salsa pairing was super summery, and definitely took the edge off the heat of the city.