Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve with baked tortilla chips
Ingredients[]
- 1 cup water
- 2 teaspoons liquid crab boil
- 40 large shrimp, peeled and deveined (about 1 1/2 pounds)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 banana pepper, seeded and thinly sliced
- 1 (15-ounce) can black beans, rinsed and drained
- 12 (1/4-inch-thick) slices tomato (about 2 large tomatoes)
- 1 peeled avocado, cut into 16 wedges
Directions[]
- Bring water and crab boil to a boil in a large skillet.
- Add shrimp; cook 3 minutes or until done.
- Drain and rinse with cold water.
- Chill.
- Combine shrimp, cilantro, and next 4 ingredients in a large bowl.
- Arrange tomato slices and 4 avocado wedges on each of 4 plates; top each serving with 1 cup shrimp salad.
Yield: 4 servings