Yield: 4 Servings
|4 smalls||Green onions; chopped|
|1 cup||Fresh Cilantro; chopped|
|1 cup||Fresh lime juice|
|2 tablespoons||Olive oil|
|¼||Jalapeno chili; chopped small|
|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|
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