Recipe - Grilled Shrimp Corn And Black Bean Tostad

DRESSING
5 tablespoon Fresh lime juice
Three fourths cup Olive oil
6 tablespoon Fresh cilantro; chopped
1 One half tablespoon Jalapeno chili (preferably
red); minced & seeded
1 tablespoon Ground cumin

SALAD
3 cup Chopped; seeded tomatoes
1 cn (15oz) black beans; rinsed
& drained
1 cup Chopped green onions
Three fourths cup Chopped fresh cilantro
Three fourths cup Chopped red onion
6 cup Shredded iceberg lettuce
(about 1 head)
2 Ears corn; husked
24 lg Chrimp (about 1 1/2lbs.)
peeled; tails intact,
deveined
24 lg Tortilla chips
Additional chopped fresh
cilantro (optional)

From: Laura Hunter LHunter722@AOL.COM

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, Three fourths 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 (mediumhigh heat). Mix lettuce into salad. Pour One fourth 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.

EATL Digest 29 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.