Ingredients:
1 pound rock shrimp
2 medium yellow tomatoes, roasted, peeled, seeded and chopped
1 jalapeño chile, roasted, peeled, seeded and chopped
1 small yellow bell pepper, roasted, peeled, seeded, and chopped
1/3 cup fresh lime juice
½ cup fresh orange juice
2 teaspoons granulated sugar
Tabasco sauce to taste
salt to taste
½ red onion, peeled and thinly sliced
1 tablespoon green onions, chopped
3 teaspoons cilantro, chopped
½ cup freshly popped popcorn for garnish
Directions:
Bring 4 quarts of lightly salted water to a boil. Remove from heat, add shrimp and let sit for 2 minutes. Drain and chill shrimp.
In a blender, combine the tomato, jalapeño, yellow pepper, lime and orange juices, sugar and Tabasco sauce. Blend on medium speed until smooth, about 2 minutes.
Combine the chilled shrimp and pureed tomato mixture in a mixing bowl and season with salt to taste. Refrigerate for 30 – 45 minutes.
30 minutes prior to serving, add the onions and cilantro. Adjust the seasoning as necessary. Serve chilled and garnish with the popcorn.