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On the Border Shrimp Salad
Ingredients Needed:
  • 1 pound cooked Florida shrimp, peeled and deveined
  • 1 15-ounce can black beans, rinsed and drained
  • 1 8 3/4-ounce can whole kernel corn, drained
  • 1/2 cup chopped Florida red bell pepper
  • 1/2 cup chopped Florida celery
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro or parsley
  • 3 tablespoons chopped Florida green onions
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 teaspoon cumin
  • sliced Florida avocado, garnish
  • Red Wine Vinegar Dressing (recipe follows)
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    Directions:
    Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices. Yield: 4 servings.



    Red Wine Dressing:



  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Florida honey
  • 1 teaspoon Italian season
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper



    In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture. Yield: 1/2 cup.




    Per serving: calories 128, calories from fat 119, fat total 13g, saturated fat 2g, cholesterol 0mg, total carbohydrates 3g, protein 0g.
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