Santa Fe Shrimp Salad
| 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
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Nutrition (calculated from recipe ingredients)
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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