Ingredients

1 tsp. coarse salt6-8 ripe plum tomatoes, seeded and cut into 1/2' cubes1/2 red bell pepper, seeded and diced1-3 pickled jalapeno peppers, seeded and minced; OR 2-3 T. chopped, drained, canned jalapenos1/2 red onion, finely chopped2 scallions, thinly sliced1 clove garlic, minced2 T. chopped fresh parsley leaves1 can (12 oz.) beer1 T. crab or shrimp boil seasoning; OR 2 crushed garlic cloves, 6 whole allspice & 1/2 tsp. red pepper flakes1 1/2 - 2 lbs. shrimp, shelled but tails intact, devinedFreshly ground pepper to tasteJuice of 1 small limeMake Salsa:Sprinkle salt over tomatoes in colander and toss gently. Let drain 10 minutes. Combine bell pepper, jalapenos, onions, scallions, garlic, parsley, pepper & lime juice in a mixing bowl. Toss gently & stir in drained tomatoes. Let stand at room temperature 30-60 minutes.Prepare Shrimp:Heat beer and crab boil seasoning to boiling in bottom of steamer. Place shrimp in steaming rack & steam, tightly covered for 2 minutes. Stir once, then continue to steam until shrimp turn pink, 1-2 minutes longer.Transfer shrimp to serving platter. If salsa is too watery, pour off excess liquid. Add salsa to shrimp & toss to combine. Serve hot, at room temperature or chilled

Description

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