Shrimp Salad

Submitted by: Susan Hodge

Attributed to: Susan Hodge

Category: Fish and Shellfish

Description: This was a must to take to any beach trip.  Makes a light summer dinner

Prep time: 10 min

Total time: 10 min

Servings: 4-6

Difficulty rating: 1

Ingredients:

2 1/3 Cup canned corn (drained)

15 oz Black beans (drained and rinsed)

1/2 Pounds cooked shrimp (tails off)

2 Small jalapeños chopped

1/2 Red onion chopped

1-2 Ripe avocados 

Sauce

1/3 Cup lime juice

1-2 Tablespoons sugar

1 Tablespoon  mayonnaise

3/4 Teaspoon salt

1/2 Teaspoon pepper

1/8 Teaspoon Tabasco sauce

1-2 Tablespoons fresh cilantro

2/3 Cup olive oil (can reduce a bit to taste)

For serving

Lettuce

Baguette

Special tools/utensils needed:

Directions: 

1. Combine corn, black beans, shrimp, jalapeños, red onion and avocados.  

2.  Mix lime juice, sugar, mayonnaise, salt pepper, Tabasco and cilantro.

3. Add olive oil.

4.  Pour over shrimp salad just before serving. (Do not need to use all of the sauce. You can adjust to taste)

5. Serve chilled on a bed of lettuce with bread.