Name: Grilled Shrimp, Corn and Black Bean Tostad
Ingredients: 5 tb Fresh lime juice; 3/4 c Olive oil; 6 tb Fresh cilantro; chopped; 1 1/2 tb Jalapeno chili (preferably red); minced & seeded; 1 tb Ground cumin; 3 c Chopped; seeded tomatoes; 1 cn (15-oz) black beans; rinsed & drained; 1 c Chopped green onions; 3/4 c Chopped fresh cilantro; 3/4 c Chopped red onion; 6 c 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)

Thousands are deceived into supposing that they have “accepted Christ” as their “personal Saviour,” who have not first received Him as their Lord. The Son of God did not come here to save His people in their sin, but “from their sins” (Matt. 1:21). To he saved from sins, is to be saved from ignoring and despising the authority of God, it is to abandon the course of self-will and self-pleasing, it is to “forsake our way” (Isa. 55:7). It is to surrender to God’s authority, to yield to His dominion, to give ourselves over to be ruled by Him.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains		Salad	8	Servings

INGREDIENTS

5	tb	Fresh lime juice
3/4	c	Olive oil
6	tb	Fresh cilantro; chopped
1 1/2	tb	Jalapeno chili (preferably red); minced & seeded
1	tb	Ground cumin
3	c	Chopped; seeded tomatoes
1	cn	(15-oz) black beans; rinsed & drained
1	c	Chopped green onions
3/4	c	Chopped fresh cilantro
3/4	c	Chopped red onion
6	c	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)

INSTRUCTIONS

DRESSING
SALAD
From:    Laura Hunter <[email protected]>
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, 3/4 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 (medium-high heat).  Mix lettuce into salad.  Pour 1/4 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.
EAT-L Digest 29 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””