MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Southwest Shrimp Salad
Categories: Shrimp, Salads
Yield: 4 Servings
MMMMM--------------------------DRESSING-------------------------------
4 Green onions; chopped
1 c Fresh cilantro; chopped
1 c Fresh lime (or lemon) juice
2 ts Olive oil
1 ts Sugar
1 Jalapeno chili; chopped
1 ts Salt
MMMMM---------------------------SALAD--------------------------------
1 1/2 c Frozen corn; thawed
15 oz Can black beans; rinsed
1 Avocado; peeled; diced
1 Red bell pepper; diced
3/4 c Red onion; diced
1 1/4 lb Medium sized cooked shrimp;
-peeled and deveined
1 Red leaf lettuce head;
-washed
Blend dressing ingredients in blender or food processor until smooth.
Combine corn, black beans, zucchini, avocado, red pepper, and red
onion in large bowl. Reserve a few shrimp for garnish. Cut the
remaining shrimp crosswise into 1/2" thick rounds, add to the corn
mixture. Toss salad with dressing. Cover and refrigerate for at least
1 hour.
Place whole or torn lettuce leaves on a large dish. Top with salad.
Garnish with whole shrimp, cilantro sprigs and lime wedges.
Recipe by Gourmet Magazine (adapted)
Recipe FROM: <
https://web.archive.org/web/20170327153521/
http://recfoodcooking.org/sigs/sf/Southwest Shrimp Salad.html>
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