Grilled shrimp, corn and black bean tostad

8 Servings

Ingredients

Quantity Ingredient
5 tablespoons Fresh lime juice
¾ cup Olive oil
6 tablespoons Fresh cilantro; chopped
1½ tablespoon Jalapeno chili (preferably red); minced & seeded
1 tablespoon Ground cumin
3 cups Chopped; seeded tomatoes
1 can (15-oz) black beans; rinsed & drained
1 cup Chopped green onions
¾ cup Chopped fresh cilantro
¾ cup Chopped red onion
6 cups Shredded iceberg lettuce (about 1 head)
2 Ears corn; husked
24 larges Chrimp (about 1 1/2lbs.) peeled; tails intact, deveined
24 larges Tortilla chips
Additional chopped fresh cilantro (optional)

Directions

DRESSING

SALAD

From: Laura Hunter <LHunter722@...> 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, ¾ 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 ¼ 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, .

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