Name: Santa Fe Shrimp Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Sugar; DRESSING; 1 15-oz cn Black Beans, canned rinsed; 3/4 c Red Onion diced; 1 c Fresh lime juice; 1/4 Jalapeno chili chopped; 1 Avocado peeled, diced; 1 1/2 c Corn, frozen thawed; 1 lg Red Bell Pepper diced; 1 1/4 lb Shrimp Cooked, large size, peeled; SALAD; 4 sm Green Onions chopped; 2 tb olive oil; 1 ts Salt; Red leaf lettuce; 1 c Fresh Cilantro chopped; 1 md Zucchini diced

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INGREDIENTS

1 tb Sugar
DRESSING
1 15-oz cn Black Beans, canned ; rinsed
3/4 c Red Onion ; diced
1 c Fresh lime juice
1/4 Jalapeno chili ; chopped
1 Avocado ; peeled, diced
1 1/2 c Corn, frozen ; thawed
1 lg Red Bell Pepper ; diced
1 1/4 lb Shrimp ; Cooked, large size, peeled
SALAD
4 sm Green Onions ; chopped
2 tb olive oil
1 ts Salt
Red leaf lettuce
1 c Fresh Cilantro ; chopped
1 md Zucchini ; diced

Servings

INSTRUCTIONS

Blend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing. Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour. Arrange lettuce leaves on plates or in a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Mar 05, 1998

NOTES

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Santa Fe Shrimp Salad

1 tb Sugar 
  DRESSING 
1 15-oz cn Black Beans, canned rinsed
3/4 c Red Onion diced
1 c Fresh lime juice 
1/4  Jalapeno chili chopped
1  Avocado peeled, diced
1 1/2 c Corn, frozen thawed
1 lg Red Bell Pepper diced
1 1/4 lb Shrimp Cooked, large size, peeled
  SALAD 
4 sm Green Onions chopped
2 tb olive oil 
1 ts Salt 
  Red leaf lettuce 
1 c Fresh Cilantro chopped
1 md Zucchini diced

Blend dressing ingredients in blender or food processor until smooth. I  cook shrimp after peeling and deveining them by pan frying them for a few  minutes in Italian dressing.    Combine corn, black beans, zucchini, avocado, red pepper and red onion in  large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp  crosswise into 1/2 inch thick rounds, add to salad. Toss salad with  dressing. Cover and refrigerate for at least 1 hour.    Arrange lettuce leaves on plates or in a large dish. Top with salad.  Garnish with whole shrimp, cilantro sprigs and lime wedges.    busted by sooz    Recipe by: Key Gourmet    Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on  Mar 05, 1998

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Nutrition

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Serving Size: 1 Serving (730g)
Recipe Makes: 4

Calories: 545
Calories from Fat: 120 (22%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 2.6g
Cholesterol 212.8mg		65 %
Sodium 268.7mg		9 %
Potassium 1881.5mg		50 %
Total Carbohydrate 68.2g		20 %
	Dietary Fiber 19.8g	79 %
	Sugars, other 48.4g
Protein 44.7g		64 %
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Calories per serving: 545

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