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Florida Department of Agriculture and Consumer Services

Over The Border Rock Shrimp Salad

Posted April 16, 2013 in Entrees, Shrimp

Over The Border Rock Shrimp Salad

Ingredients:

Over The Border Rock Shrimp Salad
  • 1 pound rock shrimp, cooked, peeled and deveined
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8 ¾-ounce) can whole-kernel corn, drained
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro or parsley, chopped
  • 3 tablespoons green onions, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 teaspoon cumin
  • iceberg lettuce, shredded
  • 1 avocado, sliced
  • 1 cup vinaigrette dressing
Red Wine Vinaigrette Dressing
  • 1/2 cup olive oil
  • 6 tablespoons red wine vinegar
  • 6 tablespoons lime juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

Over The Border Rock Shrimp Salad
  1. In a medium bowl, combine all ingredients except avocado slices, lettuce and dressing; pour 1/2 cup of vinaigrette dressing over mixture and refrigerate for one hour.
  2. Serve on shredded lettuce garnished avocado slices.
  3. Serve with additional Red Wine Vinaigrette Dressing.
  4. May also be served on lettuce in a taco salad shell.
Red Wine Vinaigrette Dressing
  1. In a small bowl, combine all ingredients; mix well.

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