Monday, May 28, 2012

Tomato Corn & Shrimp Salad

Here is a cool one for this hot (for some of us) Memorial Day.  I dedicate this recipe to all the veterans who served or are serving our country.  Thank you for all you do!




1 pint grape tomatoes or 4 Roma chopped.
 1 lb small cooked shrimp
1 ½ C. frozen corn
1 small red onion chopped (optional)
2 T lime juice
1 T olive oil
2 t dried cilantro or parsley
Salt & pepper to taste

1 head Romaine lettuce

 Cut tomatoes in half and add to large container with lid.
Add next 7 ingredients to tomatoes and mix well. 


When ready to serve, chop 1 avocado and mix into salad.

Serve salad cold on lettuce leaves.

If making this for a family meal, be sure to double the recipe.

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