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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. What you need:
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+ 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) What to do:
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. Nutritional information:
Calories: 316; Calories From Fat: 62; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 172mg; Total Carbs: 32g; Protein: 29g;
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