Florida Seafood Recipe

Seafood-4399

Ingredients
1 pound	rock shrimp, cooked, peeled and deveined
1 15-ounce can	black beans, rinsed and drained
1 8 3/4-ounce can	whole-kernel corn, drained
1/2 cup	red bell pepper, chopped
1/2 cup	celery, chopped
1/4 cup	red onion, chopped
1/4 cup	cilantro or parsley, chopped
3 tablespoons	green onions, chopped
1	jalapeño pepper, seeded and finely chopped
1/4 teaspoon	cumin
	iceberg lettuce, shredded
1	avocado, sliced
1 cup	vinaigrette dressing

Preparation In a medium bowl, combine all ingredients except avocado slices, lettuce and dressing; pour 1/2 cup of vinaigrette dressing over mixture and refrigerate for one hour. Serve on shredded lettuce garnished avocado slices. Serve with additional Red Wine Vinaigrette Dressing. May also be served on lettuce in a taco salad shell. Yield 4 servings Nutritional Value Per Serving (without taco shell) Calories 316, Calories From Fat 62, Total Fat 7g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 172mg, Total Carbohydrates 32g, Protein 29g, Omega 3 Fatty Acid 1g

Red Wine Vinaigrette Dressing
Ingredients
1/2 cup	olive oil
6 tablespoons	red wine vinegar
6 tablespoons	lime juice
2 teaspoons	Dijon mustard
2 teaspoons	honey
2 teaspoons	Italian seasoning
1/2 teaspoon	salt
1/2 teaspoon	pepper

Preparation In a small bowl, combine all ingredients; mix well. Yield 1 cup Nutritional Value Per Serving Calories 128, Calories From Fat 119, Fat Total 13g, Saturated Fat 2g, Cholesterol 0mg, Total Carbohydrates 3g, Protein 0g