We were thrilled to host our 20-year anniversary celebration on March 20th with clients, friends, family and business associates. As part of our celebration, we asked attendees for non-perishable food donations in honor of Minnesota Food Share Month. Thanks to everyone’s generosity, we gathered an overwhelming amount of food and donated it to the Neighborhood House in St. Paul.
If you missed the party, you’ll definitely want to check out the recipe for Lori’s Shrimp Salsamole. It was a huge hit, and loaded with fresh ingredients and zesty flavor – ideal for an upcoming summer barbecue!
2 large garlic cloves, minced
1 jalapeño pepper, seeded, minced
1 serrano pepper, seeded, minced
1/2 cup fresh cilantro, chopped
1/3 cup fresh squeezed lime juice (3-4 limes)
2 tbsp. olive oil
1 lb. large shrimp, deveined, cooked, shelled
1 red bell pepper, diced
1 small red onion, finely chopped
1 cup sweet corn (1 ear, cooked, cut off cobb or frozen kernels)
1 cup cucumber, diced
2 cups tomatoes, chopped
2 avocados, cubed
Sea salt & pepper to taste
Whisk together minced garlic, jalapeño and serrano peppers, chopped cilantro, lime juice and olive oil in a medium sized bowl. Chop cooked shrimp into bite size pieces and add to bowl. Allow to marinate while prepping vegetables.
Add red pepper, onion, sweet corn, tomatoes, cucumber and avocados to shrimp mixture and stir to incorporate all ingredients evenly. Season with sea salt and pepper. Devour immediately or chill for several hours to enhance flavor.
Serve with your favorite tortilla chips or place a scoop over mixed greens for a fresh spring salad!
Add extra spice with a a few dashes of hot sauce, if desired.
Makes approximately 7-8 cups.
Thanks to everyone who joined us to celebrate this milestone. Check out pictures from the party below!
We look forward to what the next 20 years have in store for us!