On The Border Shrimp Salad

It’s the best, so insist on Florida shrimp. 1 pound cooked Florida

shrimp, peeled and deveined 1 15-ounce can black beans,

rinsed and drained 1 8¾ounce can whole kernel

corn, drained ½ cup chopped Florida red

bell pepper ½ cup chopped Florida celery ¼ cup chopped red onion ¼ cup chopped cilantro or

parsley 3 tablespoons chopped Florida

green onions 1 jalapeño pepper, seeded and

finely chopped ¼ teaspoon cumin sliced Florida avocado, garnish

Red Wine Vinegar Dressing (recipe follows)

Combine all ingredients, except avocado and d r e s s i n g ; r e f r i gerate for one hour. Serve with Red Wine

It’s Vinegar Dressing. Garnish with avocado slices. Yield: 4 servings.

Per serving: calories 220, calories from fat 21, fat total 2g, saturated fat 0g, cholesterol 174mg, total carbohydrates 16g, protein 29g.

Red Wine Dressing

¼ cup olive oil 3 tablespoons red wine vinegar 3 tablespoons lime juice 1 teaspoon Dijon mustard 1 teaspoon Florida honey 1 teaspoon Italian season ½ teaspoon salt ¼ teaspoon pepper

In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.

Yield: ½ cup.

Per serving: calories 128, calories from fat 119, fat total 13g, saturated fat 2g, cholesterol 0mg, total carbohydrates 3g, protein 0g.