• 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


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.