Saturday, July 31, 2010

Summertime Mexican-Influenced Shrimp Salad

If you're thinking about visiting sunny Mexico this winter, but in the meantime want to experience a taste of Sonora, why don't you try this fresh, citrus-y shrimp salad (while we can still find them, uh, BP...)?

Serving suggestions for accompaniments follow this easy-to-prepare recipe.

Summertime Mexican-Influenced Shrimp Salad

For two:

About a dozen large shrimp, cooked, peeled and cut in half
1/3 c black beans, rinsed and drained
1/4 red pepper, seeds and veins removed, diced
1/2 avocado, cut into 1/2" cubes
1 1/2 T cilantro, chopped
4 small, pickled red peppers (from grocery store olive / antipasti bar or 1 week in refrigerator, any red pepper, with 1-1-1 water, sugar, vinegar quick-pickle)

Mix in a serving bowl and add:

1-2 T olive oil
juice from 1/2 lime

Serve over fresh greens, or not. Serve with lime wedges.

Addition Serving Suggestions

Brown rice, lightly olive-oiled
Grilled zuchini, onions, leeks, and mushrooms
French (Mexican??) bread with softened brie

A well-chilled, crisp white wine, like Pinot Grigio or Sauvignon Blanc