1 pound peeled and deveined cooked medium shrimp
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1/4 cup chopped red onion
2 green onions, chopped
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon key lime juice or lime juice
1 teaspoon adobo seasoning
In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat. Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges. Make 8 servings.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.