Santa fe shrimp salad

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

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