1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.

That's it.

Frozen Apricot Slush

1 qt pineapple juice
1 qt apricot juice (not sure I've seen this lately but the V-8 Splash juice has got to have some sort of apricot blend)
12 oz frozen lemonade
12 oz frozen orange juice
1 pint apricot brandy
1 cup vodka
Mix & freeze in ice cream pail. To serve, fill glass half full, then add 7-Up or Squirt to fill the glass.

This is on the agenda for dinner tonite. I'm using 3 boneless breasts and I'll decrease the sauce ingredients.

Sticky Chicky (Eat, Shrink and Be Merry)

16 boneless skinless chicken thighs
1/2 cup barbecue sauce
1/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1/4 cup honey or maple syrup
1 tbsp chili powder
1 tbsp Dijon mustard
1 tbsp grated gingerroot
2 tsp minced garlic
1 tsp cumin
1 tbsp cornstarch

Preheat oven to 400*
Spray a 9x13" baking pan with cooking spray. Arrange chicken in a single layer.

Whisk all sauce ingredients, except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides.

Bake, uncovered, 40 minutes or until chicken is no longer pink into the center. Remove chicken from pan and keep warm.

Pour sauce into a small pot and bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth and stir into sauce to thicken.

COMPANY CASSEROLE (CD Kitchen)

1-1/4 c. raw converted rice
1/2 c. melted butter
3 cups chicken broth
4 cups cut-up cooked chicken
2 cans sliced mushrooms, drained
1/3 cup soy sauce
1 package (12 ounce size) frozen shelled shrimp
8 green onions, chopped
2/3 cup slivered almonds

Mix rice with melted butter or margarine in slow cooker. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and some green onions to sprinkle over top. Cover and cook on low 6 to 8 hours, or High 2 to 3 hours.