Chilled Shrimp With Raspberry Salsa
4 servings

1 lb chilled, cooked medium shrimps; shelled and deveined

Raspberry Salsa
1/2 cup fresh or frozen raspberries; washed and whole, unfrozen, & dried with paper towels
1/2 cup sweet red bell pepper; chopped
1/4 cup red onion; chopped
1/2 cup ripe tomato; seeded and chopped
1/4 cup cilantro; finely chopped
salt and pepper to taste
1/2 cup olive oil
3 tb Balsamic vinegar
Pinch of cilantro
Pinch of sugar (optional)

Gently combine all the salsa ingredients, carefully leaving the raspberries whole. Allow to set for at least 1 hour. Add to shrimps and refrigerate for at least 1 more hour. I will serve tostones of green plaintain and native bread to accompany the shrimp appetizer.