Grilled Shrimp, Corn and Black Bean Tostad

Categories: Salad

Serves: 8 Servings

Ingredients:

----------------------------------DRESSING----------------------------------
5 tb Fresh lime juice
3/4 c Olive oil
6 tb Fresh cilantro; chopped
1 1/2 tb Jalapeno chili (preferably
-red); minced & seeded
1 tb Ground cumin

Instructions:
-----------------------------------SALAD-----------------------------------
3 c Chopped; seeded tomatoes
1 cn (15-oz) black beans; rinsed
-& drained
1 c Chopped green onions
3/4 c Chopped fresh cilantro
3/4 c Chopped red onion
6 c Shredded iceberg lettuce
-(about 1 head)
2 Ears corn; husked
24 lg Chrimp (about 1 1/2lbs.)
-peeled; tails intact,
-deveined
24 lg Tortilla chips
Additional chopped fresh
-cilantro (optional)

From: Laura Hunter

Date: Tue, 30 Jul 1996 11:55:31 -0400
For Dressing; place lime juice in medium bowl. Gradually whisk in olive
oil. Mix in cilantro, jalapeno and cumin. Season to taste with salt &
pepper.

For salad; combine tomatoes, beans, green onions, 3/4 c. 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 &
refrigerate.)

Prepare barbecue (medium-high heat). Mix lettuce into salad. Pour 1/4 c.
dressing into small bowl. Reserve remainder for salad. Brush corn with
dressing from small bowl. Crill corn until beginning to brown, turning
often, about 5 minutes. Brush shrimp with dressing from small bowl and
grill until opaque in center, turning occassionally, about 5 minutes. Cut
kernels from corn and add to salad. Toss salad with enough dressing to
coat. Season with salt & pepper. Top with shrimp. Garnish with tortilla
chips and additional cilantro, if desired.

EAT-L Digest 29 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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