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Enjoy Fresh Florida shrimp this month
On The Border Shrimp Salad
 | | It’s the best, so insist on Florida shrimp. |
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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.
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