505 S Tower Ave
Centralia, WA 98531
Monday - Sunday
6:00 am to 10:00 pm
Over The Border Rock Shrimp Salad
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 4 Servings • 15 Min. Prep Time • 1 Hr. Chill Time| Ingredients |
|---|
| 1 lb. rock shrimp, cooked, peeled and deveined |
| 1 (15-oz.) can black beans, rinsed and drained |
| 1 (8 3/4-oz.) can whole-kernel corn, drained |
| 1/2 c. red bell pepper, chopped |
| 1/2 c. celery, chopped |
| 1/4 c. red onion, chopped |
| 1/4 c. cilantro or parsley, chopped |
| 3 Tbsp. green onions, chopped |
| 1 jalapeño pepper, seeded and finely chopped |
| 1/4 tsp. cumin |
| iceberg lettuce, shredded |
| 1 avocado, sliced |
| 1 c. vinaigrette dressing (see recipe below) |
Directions:
1. In a medium bowl, combine all ingredients except avocado slices, lettuce and dressing; pour 1/2 c. of vinaigrette dressing (see recipe below) over mixture and refrigerate for 1 hr.
2. Serve on shredded lettuce garnished with avocado slices. Serve with additional Red Wine Vinaigrette Dressing.
Red Wine Vinaigrette Dressing
* 1/2 c. olive oil
* 6 Tbsp. red wine vinegar
* 6 Tbsp. lime juice
* 2 tsp. Dijon mustard
* 2 tsp. honey
* 2 tsp. Italian seasoning
* 1/2 tsp. salt
* 1/2 tsp. pepper
Preparation:
1. In a small bowl, combine all ingredients; mix well.
* May also be served on lettuce in a taco salad shell.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutrition:
Calories: 316; Calories From Fat: 62; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 172mg; Total Carbs: 32g; Protein: 29g;