Rock Shrimp and Tomato Salad
Mixed with avocado, black bean salsa and tossed with a citrus-chipotle dressing, this shrimp and tomato salad is a meal by itself, or a wonderful compliment to a larger meal as a side dish.
Ingredients
1 lb. cooked rock shrimp
1⁄8 tsp. ground red pepper
1⁄2 cup vegetable oil
8 large onions, thinly sliced
4 lb. coarsely chopped romaine leaves
8 Florida tomatoes, cut into wedges
4 Haas avocados, peeled and cut into thin slices
Black Bean Salsa (recipe follows)
Citrus Chipotle Dressing (recipe follows)
6 cups fried tortilla strips, for garnish
Black Bean Salsa:
4 cups cooked black beans
1⁄4 cup chopped red onion
1⁄4 cup finely chopped red or green bell pepper
2 tbsp. lime juice
1⁄4 cup chopped cilantro
Citrus-Chipotle Dressing:
11⁄3 cups canola oil
1 cup orange juice
1⁄2 cup lime juice
1⁄4 cup lemon juice
2 tbsp. finely chopped canned chipotle
2 tsp. sugar
1 tsp. salt
Steps
1. Toss shrimp with red pepper. In a skillet over medium heat, heat oil. Add onions; cook and stir until caramelized, about 15 min. Set aside.
2. Per salad, in a large bowl, top 5 cups romaine with 8 oz. tomatoes, 4 oz. cooked onions, 5 oz. avocados, 4 oz. caramelized onions, 2 oz. shrimp, and 1⁄2 cup Black Bean Salsa. Add 1⁄3 cup Citrus Chipotle dressing; toss well. Garnish with 3⁄4 cup
tortilla strips.
Black Bean Salsa:
In a bowl, combine all ingredients.
Yield: about 4 cups.
Citrus-Chipotle Dressing:
In a blender, combine all ingredients; whirl until smooth.
Yield: about 3 cups.