While looking for a recipe to bring to a barbeque I found this newspaper clipping for this salad
Made it and brought to the party where everyone was asking for the recipe.
This could be a main course, I think, too, with some nice greens and maybe a baguette.
prep time1 Hr
cook time10 Min
cooked rice (using chicken broth)
medium hot salsa (16 oz)
finely chopped green pepper
finely minced garlic cloves
1 1/2 lb
medium shrimp, uncooked, frozen
thinly sliced green onions
cucumbers finely chopped (english style)
juice of 1 lime
cumin, powdered, to taste
How To Make
Using uncooked frozen shrimp,defrost under running water and then remove tails and shells.
Saute in a dab of butter, or olive oil until just pink. Set aside 12 whole shrimp for garnish.
Chop remaining shrimp.
In a large bowl combine chopped shrimp,cooked rice, salsa, cukes, pepper, green onion, garlic, lime juice.
Add cumin if desired (1/2 tsp) or more to taste.
Refrigerate at least one hour before serving.
Mound salad in a lettuce lined plate or bowl for a pretty presentation, and place whole shrimp (set aside earlier) on top.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!