 Flamenco Shrimp Toss
Makes 4 servings
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Image © Bays English Muffin Corporation
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Flamenco Shrimp Toss
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Ingredients
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1-1/2
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pounds fresh or frozen cooked shrimp (26 to 30 count)
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2
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medium tomatoes, chopped
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1
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red onion, thinly sliced
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1
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cup peeled and chopped seedless cucumber
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1
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can (15 ounces) cooked black beans, rinsed, drained
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2
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green onions, chopped
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Flamenco Dressing (recipe follows)
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4
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BAYS® English Muffins, split
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Chopped green onions
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In large bowl, combine shrimp, tomatoes, red onion, cucumber, black beans and green onions. Toast muffins twice or until crisp and golden brown. Slice muffins into quarters. Set aside. Toss shrimp mixture with Flamenco Dressing. Add muffin quarters; lightly toss and serve immediately. Garnish with green onions.
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Flamenco Dressing
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Ingredients
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1/2
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cup olive oil
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1/4
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cup red wine vinegar
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2
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tablespoons snipped fresh cilantro
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1-1/2
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tablespoons fresh lime juice
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1
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tablespoon canned chipotle peppers in adobo sauce, finely chopped (do not drain sauce)
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1
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clove garlic, chopped
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Salt and freshly ground black pepper, to taste
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In medium bowl, combine all dressing ingredients. Set aside.
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© Bays English Muffin Corporation
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Nutrients per Serving
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(4)
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Calories
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666
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Total Fat
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30 g
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Saturated Fat
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4 g
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Cholesterol
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332 mg
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Carbohydrate
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51 g
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Fiber
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8 g
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Protein
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46 g
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Printed
from fbnr.com
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