Recipe for Mexican Shrimp and Vegetable Salad 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
4 x turnips - (abt 1 lb) trimmed, peeled,
and cut into 1/2" cubes
1 med carrot peeled, and
cut into 1/2" cubes
3 tbl olive oil
3/4 cup green salsa
2 lb medium-large shrimp peeled, deveined
1 med tomato cored, and
cut into 1/2" dice
1 head Boston lettuce separated into
leaves, washed and dried
1 x ripe avocado peeled, pitted,
and cut into 1/2" cubes
Instructions:
Instructions: In a medium saucepan, cook turnips and carrot in lightly salted boiling water 7 to 8 minutes, until crisp-tender. Drain and rinse under cold water. Pat dry.

Heat oil in a large skillet over medium-high heat. Add salsa and cook 5 minutes, until slightly thickened. Add shrimp and cook 2 minutes. Stir in vegetables; cook 2 minutes more until shrimp are just cooked and vegetables are heated through

Arrange lettuce leaves on individual serving plates. Top with shrimp mixture; garnish with avocado cubes and cilantro.

This recipe yields 6 servings.

Description: "This flavorful recipe is based on Rick Baylesss Shrimp Salpicon from Salsas That Cook. Weve substituted lower-carb turnips for the potatoes."

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Mexican Shredded Spiced Beef (Carnitas)   ::   Mexican Shrimp Cocktail   ...