Santa Fe Shrimp Salad
By PutoPinoy on Saturday, January 31, 2009 At
Saturday, January 31, 2009
Dressing Ingredients:
Salad Ingredients:
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.
- 4 sm. green onions, chopped
- 1 c. chopped fresh cilantro
- 1 c. fresh lime juice
- 2 tbsp. olive oil
- 1 tbsp. sugar
- 1/4 jalapeno chili, chopped sm.
- 1 tsp. salt
Salad Ingredients:
- 1 1/2 c. frozen corn, thawed
- 1 (15 oz.) can black beans, rinsed
- 1 med. zucchini, diced
- 1 avocado, peeled, diced
- 1 lg. red bell pepper, diced
- 3/4 c. diced red onion
- 1 1/4 lbs. lg. peeled, deveined cooked shrimp
- 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 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.
Labels: Seafoods
