Recipe - Santa Fe Shrimp Salad

DRESSING
4 small Green onions; chopped
1 cup Fresh Cilantro; chopped
1 cup Fresh lime juice
2 tablespoon Olive oil
1 tablespoon Sugar
One fourth Jalapeno chili; chopped
small
1 teaspoon Salt

SALAD
1 One half cup Frozen Corn; thawed
1 cn (15 Oz.) Black Beans; rinsed
1 md Zucchini; minced
1 Avocado; peeled, minced
1 lg Red Bell Pepper; minced
Three fourths cup Red Onion; minced
1 One fourth pound 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 One half 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 recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 05, 1998