BETTE LELAND CGVH43B SALSA: 1 teaspoon Salt

6 Tomatoes, seeded cut in

Chunks 1/2 Red or yellow bell pepper

Diced 1 Pickled jalapeno peppers

Minced 1/2 Red onion chopped

2 Scallions thinly sliced

1 Clove garlic minced

2 tablespoons Parsley chopped

Fresh ground pepper Juice of one lime SHRIMP: 1 Bottle (12 oz.) beer

1 tablespoon Shrimp boil seasoning

2 pounds Shrimp, shelled tails left

On deveined

Make salsa: Sprinkle salt over tomatoes in colander and toss gently. Let drain 10 min. Combine bell pepper, jalapenos, onion, scallions, garlic, parsley pepper, and lime juice in mixing bowl. Toss gently and stir in drained tomatoes. Let stand at room temperature 30 60 min. Shrimp: Heat beer and crab boil to boiling in bottom of steamer. Place shrimp in steaming rack and steam tightly covered for 2 min. Stir once, then continue to steam just until shrimp turn pink, 1 2 min. longer. Transfer shrimp to serving platter. If salsa is too watery, pour off excess liquid. Add salsa to shrimp amd toss to combine. Serve hot, at room temperature or chilled.