- 4 to 6 (10 ounces total) medium-size red potatoes, peeled potatoes, cut into 1/2-inch cubes, about 2 cups
- 4 (10 ounces total) medium carrots, peeled, cut into 1/2-inch cubes, about 2 cups
- 1 1/2 cups Frontera Chipotle Salsa
- 36 medium-large (21 to 25 count) shrimp (about 1 1/2 pounds total), peeled, deveined
- 1 large ripe tomato, cut into 1/2-inch pieces
- 1/4 cup olive oil
- 1 tablespoon cider vinegar or to taste
- Salt to taste
- 1/4 teaspoon black pepper, preferably freshly ground, or to taste
- 2 ripe avocados, peeled, pitted, and cut into 1/2-inch dice
- Boston lettuce leaves, for serving
- Chopped cilantro for garnish
- 3 rehydrated or canned chipotle chiles en adobo, seeded, thinly sliced
- The vegetables. Boil the potatoes and carrots in salted water in separate saucepans until they are just tender, about 7 minutes. Cool under running water and drain well.
- The shrimp. Boil the Salsa in a medium (4-quart) Dutch oven until slightly reduced, 5 or 6 minutes. Add the shrimp and cook, stirring until the shrimp is just barely done, about 2 to 3 minutes. Off the heat, remove shrimp with a slotted spoon to a tray to cool. Add the potatoes, carrots and tomato to the salsa and stir very gently to mix. Season with oil, vinegar, salt and pepper.
- Finishing the dish. Just before serving, mix the shrimp with the potato mixture and the avocado. Arrange the lettuce leaves on individual plates or a deep platter. Mound the shrimp mixture over the lettuce. Sprinkle with the chopped cilantro and sliced chipotles. Serve at room temperature.