Gently combine all the salsa ingredients, carefully leaving the raspberries whole. Allow to set for at least 1 hour. Serve with the shelled shrimp. Contributor: Roy Olsen, from Chile Pepper Magazine Posted to MM-Recipes Digest V4 #225 by firstname.lastname@example.org (Roy) on Aug 26, 1997
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4|
|Calories from Fat: 20 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 170.2mg||52 %|
|Sodium 168.7mg||6 %|
|Potassium 350.3mg||9 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 4.1g|
|Protein 23.5g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 142
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