Recipe Spotlight: Responsible Choice Shrimp and Avocado Pico de Gallo

Enjoy this fun appetizer at a Halloween party this week!

Responsible Choice Shrimp and Avocado Pico de Gallo

All you need:

  • 5 tomatoes, diced
  • ½ small red onion, diced
  • 1 green pepper, seeded and diced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 tbsp cilantro
  • 1 avocado, peeled, pitted and diced
  • juice of 2 limes
  • 1½ cups diced cooked peeled and deveined Responsible Choice shrimp
  • Salt and pepper, to taste

All you do:

  1. Combine tomatoes, red onion, green pepper, jalapeno pepper, garlic and cilantro in a bowl. Combine avocado and lime juice in an another bowl and stir into the tomato mixture. Fold in the shrimp. Season with salt and pepper.

Variations: For spicier pico de gallo, leave the seeds in the jalapeno pepper or add another jalapeno. Also, substitute parsley for the cilantro, if desired.

Author: Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.