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SHRIMP AND AVOCADO SALSA

1 yellow bell pepper
1 red bell pepper
4 Roma tomatoes
6 tomatillos, husks removed
4 garlic cloves
1 white onion, peeled and quartered (6 oz)
2 jalapenos, stems removed
1 c chopped cilantro
1/4 c tomato juice
2 teaspoons coarse salt
2 teaspoons maple syrup
4 teaspoons fresh lime juice
2 avocados, peeled, seeded and diced
1 lb cooked shrimp, peeled and diced

Remove stems from Bell peppers. Split peppers in half, lengthwise
and lightly oil the skin. In an oven-proof pan, arrange peppers
(skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.
Broil under high heat 10 to 15 minutes, or until skins of the
peppers are charred and the tomatoes and tomatillos are blistered
and soft. Allow vegetables to cool.

Peel skin from peppers. In a food processor, combine broiled
vegetables (including any liquid from the pan) with cilantro, tomato
juice, salt, maple syrup and lime juice; blend to yield a coarse
puree.

Just before serving, add avocado and shrimp and mix well. Serve
with warm fried tortilla chips.

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