Over The Border Rock Shrimp Salad
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
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 ground black pepper
1 pound rock shrimp, cooked, peeled and deveined
1 (15-ounce) can black beans, drained and rinsed
1 (8.75-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 ground cumin
Iceberg lettuce, shredded
1 avocado, sliced
- For Red Wine Vinaigrette Dressing: In a small bowl, combine all ingredients; mix well.
- For Salad: 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 1 hour.
- Serve salad on a bed of shredded lettuce garnished with avocado slices. Serve with additional Red Wine Vinaigrette Dressing. May also be served on lettuce in a taco salad shell.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 316; Calories From Fat: 62; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 172mg; Total Carbs: 32g; Protein: 29g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.