Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4514/
Grilled Shrimp, Corn and Black Bean Tostada Salad
Customer Rating:
3.5
1 Ratings
0 Comments
Yield: Serves 4
Ingredients
|
Dressing: |
| 5 |
Tablespoons |
fresh lime juice
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|
|
| 3/4 |
cup |
olive oil
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|
|
| 6 |
Tablespoons |
chopped fresh cilantro
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|
|
| 1 1/2 |
Tablespoons |
minced, seeded jalapeno pepper
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|
|
| 1 |
Tablespoon |
ground cumin
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|
|
|
|
Salt, to taste
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|
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|
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Pepper, to taste
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|
|
|
Salad: |
| 3 |
cups |
chopped, seeded tomatoes
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|
|
| 1 |
can |
(15 oz.) black beans, rinsed, drained
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|
|
| 1 |
cup |
chopped green onions
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|
|
| 3/4 |
cup |
chopped red onion
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|
|
| 3/4 |
cup |
chopped fresh cilantro
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|
|
| 6 |
cups |
shredded iceberg lettuce (about 1 head)
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|
|
| 2 |
ears |
corn, husked
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|
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Salt, to taste
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|
|
Pepper, to taste
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|
|
| 24 |
|
large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined)
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|
|
| 24 |
|
large tortilla chips
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|
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Additional chopped fresh cilantro (optional)
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Directions:
Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeno and cumin. Season to taste with salt and pepper.
Salad:
Combine tomatoes, beans, green onions, cilantro and red onion in large bowl. Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.
Prepare barbecue grill (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn until it begins to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4514/