Grilled shrimp, corn and black bean tostad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Fresh lime juice |
| ¾ | cup | Olive oil |
| 6 | tablespoons | Fresh cilantro; chopped |
| 1½ | tablespoon | Jalapeno chili (preferably red); minced & seeded |
| 1 | tablespoon | Ground cumin |
| 3 | cups | Chopped; seeded tomatoes |
| 1 | can | (15-oz) black beans; rinsed & drained |
| 1 | cup | Chopped green onions |
| ¾ | cup | Chopped fresh cilantro |
| ¾ | cup | Chopped red onion |
| 6 | cups | Shredded iceberg lettuce (about 1 head) |
| 2 | Ears corn; husked | |
| 24 | larges | Chrimp (about 1 1/2lbs.) peeled; tails intact, deveined |
| 24 | larges | Tortilla chips |
| Additional chopped fresh cilantro (optional) | ||
Directions
DRESSING
SALAD
From: Laura Hunter <LHunter722@...> Date: Tue, 30 Jul 1996 11:55:31 -0400 For Dressing; place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeno and cumin. Season to taste with salt & pepper.
For salad; combine tomatoes, beans, green onions, ¾ c. cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead.
cover dressing and let stand at room temperature. Cover salad & refrigerate.)
Prepare barbecue (medium-high heat). Mix lettuce into salad. Pour ¼ c.
dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Crill corn until beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occassionally, about 5 minutes. Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt & pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.
EAT-L Digest 29 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .