Yield: 6 large servings
2 lbs. fully ripened fresh Florida tomatoes (about 4 large)
1 jalapeño pepper, seeded, finely chopped (about 1 Tbsp.)
1 Tbsp. grated lime rind
¾ tsp. salt
½ tsp. ground black pepper
2 Tbsps. Tequila
2 Tbsps. lime juice
1 Tbsp. orange-flavored liqueur (optional)
1½ lbs. large or jumbo shrimp, peeled, deveined, cooked
1. Remove stem ends from tomatoes and finely chop (makes about 4 cups). In a small bowl, combine tomatoes, jalapeño, lime rind, salt, pepper, tequila, lime juice and liqueur (if using) until blended; chill.
2. Spoon an equal amount of the tomato salsa into glasses or on lettuce-lined salad plates. Add chilled shrimp, dividing evenly. Garnish with a celery leaf, if desired.
Recipe and photo: the Florida Tomato Committee
