Ingredients
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)
Preparation
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. 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.
