Santa Fe Shrimp Salad – We Love God!

The invisibility of God is a great problem. It was already a problem to God’s people in Old Testament days. Their pagan neighbors would taunt them, saying, “Where Is now your God?” Their gods were visible and tangible, but Israel’s God was neither. Today in our scientific culture young people are taught not to believe in anything which is not open to empirical investigation. How then has God solved the problem of His own invisibility? The first answer is of course “in Christ.” Jesus Christ is the visible image of the invisible God. John 1:18: “No one has ever seen God, but God the only Son has made him known.” “That’s wonderful,” people say, “but it was 2,000 years ago. Is there no way by which the invisible God makes Himself visible today?” There is. We return to 1 John 4:12: “No one has ever seen God.” It is precisely the same introductory statement. But instead of continuing with reference to the Son of God, it continues: “If we love one another, God dwells in us.” In other words, the invisible God, who once made Himself visible in Christ, now makes Himself visible in Christians, if we love one another. It is a breathtaking claim. The local church cannot evangelize, proclaiming the gospel of love, if it is not itself a community of love.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Salads	4	Servings

INGREDIENTS

4		Green onions, chopped
1	c	Fresh Cilantro, chopped
1	c	Fresh lime juice
2	T	Olive oil
1	T	Sugar
1/4		Jalapeno chili, chopped
		small
1	t	Salt
1 1/2	c	Frozen Corn, thawed
1		15 Oz. Black Beans rinsed
1		Zucchini, diced
1		Avocado, peeled diced
1		Red Bell Pepper, diced
3/4	c	Red Onion, diced
1 1/4	lb	Lg. Cooked Shrimp, peeled
		deveined
		Red leaf lettuce

INSTRUCTIONS

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 1/2
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@gj.net> on
Mar 05, 1998

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 980 Calories From Fat: 748 Total Fat: 85g Cholesterol: 0mg Sodium: 1698mg Potassium: 1140.8mg Carbohydrates: 47.6g Fiber: 14.9g Sugar: 7.7g Protein: 14g