Signature Dish of sf

Southwest Shrimp Salad

Yield: 4 Servings


4 green onions; chopped
1 c fresh cilantro; chopped
1 c fresh lime (or lemon) juice
2 t olive oil
1 t sugar
1 jalapeno chili; chopped
1 t salt


1 1/2 c frozen corn; thawed
1 can (15 oz.) black beans; rinsed
1 avocado; peeled, diced
1 red bell pepper; diced
3/4 c red onion; diced
1 1/4 lb medium sized cooked shrimp; peeled and deveined
1 head of red leaf lettuce, washed

Blend dressing ingredients in blender or food processor until smooth.

Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve a few shrimp for garnish. Cut the remaining shrimp crosswise into 1/2 inch thick rounds, add to the corn mixture. Toss salad with dressing. Cover and refrigerate for at least 1 hour.

Place whole or torn lettuce leaves on a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges.

Recipe inspired by: Gourmet Magazine

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