astray recipes: Santa fe shrimp salad

Categories: Salads
Yield: 4 Servings

Measure	Ingredient
4 smalls	Green onions; chopped
1 cup	Fresh Cilantro; chopped
1 cup	Fresh lime juice
2 tablespoons	Olive oil
1 tablespoon	Sugar
¼	Jalapeno chili; chopped small
1 teaspoon	Salt
1½ cup	Frozen Corn; thawed
1 can	(15 Oz.) Black Beans; rinsed
1 medium	Zucchini; diced
1	Avocado; peeled, diced
1 large	Red Bell Pepper; diced
¾ cup	Red Onion; diced
1¼ pounds	Lg. Cooked Shrimp; peeled, deveined
	Red leaf lettuce

DRESSING

SALAD

Blend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing.

Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into ½ inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour.

Arrange lettuce leaves on plates or in a large dish. Top with salad.

Garnish with whole shrimp, cilantro sprigs and lime wedges.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 05, 1998

santa fe shrimp salad