Santa Fe Summer Pot With Avocado and Shrimp

• 14 cup lime juice, fresh
• 12 red onion, fine chopped (medium sized)
• 1 garlic clove, minced
• 12 jalapeno pepper, seeded and minced
• 14 teaspoon ground coriander
• 14 teaspoon ground cumin
• 14 teaspoon fresh ground black pepper
• 1 12 lbs tomatoes, ripe, chopped coarsely & not peeled (you can substitute a 28 ounce can whole peeled tomatoes)
• 2 sprigs fresh coriander
• 1 cucumber, peeled and diced
• 1 avocado (ripe, diced)
• 1 lb shrimp, coooked & peeled (can substitute leftover poultry or firm tofu)
• 1 cup tortilla chips, lightly crushed
• 2 limes, cut into 8 wedges

1. In a small bowl, combine the lime juice, onion, garlic, jalapeno and spice blend.
2. Let marinate for 10 minutes.
3. Place the tomatoes and coriander sprigs into the bowl of a food processor and pulse until the mixture is chunky.
4. Add the onion mixture and pulse five times.
5. Divide the cucumber, avocado and shrimp among four bowls.
6. Spoon the tomato blend into the bowls.
7. Garnish with the crushed tortilla chips and lime wedges.

lime juice, red onion, garlic, pepper, ground coriander, ground cumin, ground black pepper, tomatoes, coriander, cucumber, avocado, shrimp, tortilla chips, wedges

Taken from www.food.com/recipe/santa-fe-summer-pot-with-avocado-and-shrimp-408671 (may not work)