Santa fe shrimp salad

4 Servings

Ingredients

QuantityIngredient
4smallsGreen onions; chopped
1cupFresh Cilantro; chopped
1cupFresh lime juice
2tablespoonsOlive oil
1tablespoonSugar
¼Jalapeno chili; chopped small
1teaspoonSalt
cupFrozen Corn; thawed
1can(15 Oz.) Black Beans; rinsed
1mediumZucchini; diced
1Avocado; peeled, diced
1largeRed Bell Pepper; diced
¾cupRed Onion; diced
poundsLg. Cooked Shrimp; peeled, deveined
Red leaf lettuce

Directions

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