Soak the ground shrimp in the grapefruit and lime juices for 10 minutes, then mix with the rest of the ingredients. Serve at once. Yield: Approx. 3 cups SERVING SUGGESTIONS: This salsa makes a great addition to grilled fish such as tuna. Or, for a real treat, try it spooned over a baked potato. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net> on Jun 28, 1999,
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