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