Transform ordinary pico de gallo by adding leftover grilled shrimp.
Yields 3 cups.
cup diced leftover grilled shrimp (I used 8 to 10 medium shrimp)
cup fresh cilantro, chopped
tsp ground cumin
Roma tomatoes, diced
jalapenos, seeded and minced
limes, zested and juiced
recipe red onion, cut into small dice
Kosher salt and freshly ground black pepper
Tortilla chips, for serving
Mix the shrimp, cilantro, cumin, tomatoes, jalapenos, lime zest and juice and red onions in a bowl. Season with salt and pepper. Serve with fresh tortilla chips.