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SHRIMP, ON THE BORDER SHRIMP SALAD

Yield: 4 servings

Ingredients
• 1 pound cooked Florida shrimp, peeled and deveined
• 1 15-ounce can black beans, rinsed and drained
• 1 8-3/4-ounce can whole kernel corn, drained
• 1/2 cup Florida red bell pepper, chopped
• 1/2 cup Florida celery, chopped
• 1/4 cup red onion, chopped
• 1/4 cup cilantro or parsley, chopped
• 3 tablespoons Florida green onions, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 teaspoon cumin
• sliced Florida avocado, garnish
• Red Wine Vinegar Dressing (recipes follows)


Directions
Combine all ingredients, except avocado and dressing; refrigerate for one hour.
Serve with Red Wine Vinegar Dressing.
Garnish with avocado slices.


RED WINE VINEGAR DRESSING
Yield: 1/2 cup

Ingredients
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Florida honey
• 1 teaspoon Italian season
• 1/2 teaspoon salt
• 1/4 teaspoon pepper


Directions
In a small bowl, combine all ingredients; mix well.
Pour over shrimp mixture.


Shrimp Nutritional Value Per Serving:
Calories 146, Calories From Fat 20, Fat Total 2g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 172mg, Total Carbohydrates 6g, Protein 24g, Omega 3 Fatty Acid 1g

Dressing Nutritional Value Per Serving:
Calories 137, Calories From Fat 128, Fat Total 14g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrates 3g, Protein 0g, Omega 3 Fatty Acid 0g

Florida Department of Agriculture and Consumer Services  www.fl-seafood.com