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Remove stems from Bell peppers. Split peppers in half, lengthwise and lightly oil the skin. In an oven-proof pan, arrange peppers (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos. Broil under high heat 10 to 15 minutes, or until skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft. Allow vegetables to cool. Peel skin from peppers. In a food processor, combine broiled vegetables (including any liquid from the pan) with cilantro, tomato juice, salt, maple syrup and lime juice; blend to yield a coarse puree. Just before serving, add avocado and shrimp and mix well. Serve with warm fried tortilla chips.
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|Serving Size: 1 Bowl (2063g)|
|Recipe Makes: 1|
|Calories from Fat: 638 (44%)|
|Amt Per Serving||% DV|
|Total Fat 70.9g||95 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 41.1g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 681mg||210 %|
|Sodium 5553.7mg||192 %|
|Potassium 5589.3mg||147 %|
|Total Carbohydrate 106.9g||31 %|
|Dietary Fiber 43.8g||175 %|
|Sugars, other 63.1g|
|Protein 111.1g||159 %|
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Calories per serving: 1439
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