Over The Border Rock Shrimp Salad

Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture

Servings: 4
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 1 Hr.

* 1 lb. rock shrimp, cooked, peeled and deveined
* 1 (15-oz.) can black beans, rinsed and drained
* 1 (8 3/4-oz.) can whole-kernel corn, drained
* 1/2 c. red bell pepper, chopped
* 1/2 c. celery, chopped
* 1/4 c. red onion, chopped
* 1/4 c. cilantro or parsley, chopped
* 3 Tbsp. green onions, chopped
* 1 jalapeņo pepper, seeded and finely chopped
* 1/4 tsp. cumin
* iceberg lettuce, shredded
* 1 avocado, sliced
* 1 c. vinaigrette dressing (see recipe below)

1. In a medium bowl, combine all ingredients except avocado slices, lettuce and dressing; pour 1/2 c. of vinaigrette dressing (see recipe below) over mixture and refrigerate for 1 hr.
2. Serve on shredded lettuce garnished with avocado slices. Serve with additional Red Wine Vinaigrette Dressing.

Red Wine Vinaigrette Dressing

* 1/2 c. olive oil
* 6 Tbsp. red wine vinegar
* 6 Tbsp. lime juice
* 2 tsp. Dijon mustard
* 2 tsp. honey
* 2 tsp. Italian seasoning
* 1/2 tsp. salt
* 1/2 tsp. pepper

Preparation:
1. In a small bowl, combine all ingredients; mix well.

* May also be served on lettuce in a taco salad shell.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.

Calories: 316;   Calories From Fat: 62;   Total Fat: 7g;   Saturated Fat: 1g;   Cholesterol: 172mg;   Total Carbs: 32g;   Protein: 29g;