Mexican Marinated Shrimp Cocktail

• 1 pound steamed or boiled (40 count)shrimp,peeled and deveined
• 6 large, vine ripe, Beefsteak tomatoes, cored and chopped coarse
• 1 vidalia onion, peeled and chopped fine
• 1 cup fresh cilantro, chopped medium
• 2 jalapenoes, cored and seeded and minced
• 3 cups frisse, torn into bite sized pieces
• 2 corn tortillas, cut in matchstick size pieces and fried until crisp, drained on paper towel (optional garnish)

1. Combine the first 5 ingredients in a large pastic container (with a tight fitting lid). Stir until well blended. Secure lid on top. Refrigerate for 3-4 hours, stirring occassionally.
2. In sherbert glasses, sprinkle frisse on bottom. With slotted spoon, dish shrimp and tomato mixture into glasses. Top with a few sprigs of frisse and tortilla strips, if desired.

countshrimp, tomatoes, vidalia onion, fresh cilantro, jalapenoes, frisse, corn tortillas

Taken from www.epicurious.com/recipes/member/views/mexican-marinated-shrimp-cocktail-1206242 (may not work)