Ingredients

• 2 tablespoons olive oil
• 1/4 cup chopped green onion
• 1 garlic clove, thinly sliced
• 12 ounces cooked shrimp, chopped fine enough for each bite to include shrimp
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 cup coarsley chopped cilantro, loosely packed
• 2 tablespoons finely chopped jalapeno peppers
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 3/4 cup shredded fresh cabbage
• 1 lb round sourdough loaf
• tortilla chips (optional)

Instructions

1. Heat oil in a large skillet over medium heat.

2. Add green onions and garlic, reduce heat to low and saute for 1 minute.

3. Add shrimp and continue to saute for 1 more minute.

4. Transfer shrimp mixture to a large bowl.

5. Add mayonnaise, sour cream, cilantro, jalapeno, lime juice, salt and pepper and mix gently until well blended.

6. Fold in the cabbage.

7. Chill at least 3 hours or overnight.

8. Slice top off of bread loaf.

9. Pull bread out from inside of bowl leaving 1/2 inch shell.

10. Reserve bread.

11. Spoon chilled dip into bread bowl.

12. Serve with reserved pieces of bread or tortilla chips.