MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southwest Shrimp Salad
 Categories: Shrimp, Salads
      Yield: 4 Servings
 
MMMMM--------------------------DRESSING-------------------------------
      4    Green onions; chopped
      1 c  Fresh cilantro; chopped
      1 c  Fresh lime (or lemon) juice
      2 ts Olive oil
      1 ts Sugar
      1    Jalapeno chili; chopped
      1 ts Salt

MMMMM---------------------------SALAD--------------------------------
  1 1/2 c  Frozen corn; thawed
     15 oz Can 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    Red leaf lettuce head;
           -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" 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 by Gourmet Magazine (adapted)
  
  Recipe FROM: <https://web.archive.org/web/20170327153521/
  http://recfoodcooking.org/sigs/sf/Southwest Shrimp Salad.html>
 
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