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Shrimp Salad with Ceviche Dressing





Yields
Makes 8 servings

Notes: You can prepare the shrimp mixture (step 1) up to 4 hours ahead; when cool, cover and chill.

 1/2 teaspoon cumin seeds
 3 tablespoons olive oil
 3 cloves garlic, peeled and pressed
 1 cup chopped onion
 1 cup chopped red bell pepper
 1 cup fresh or thawed frozen corn kernels
 1 tablespoon minced fresh jalapeño chili
 1/2 cup lime juice
 1/4 cup lemon juice
 3/4 pound peeled, deveined cooked shrimp (41 to 50 per lb.), thawed if frozen
 1 cup diced (1/2 in.) firm-ripe tomato
 1/4 cup chopped cilantro
 4 quarts salad mix (8 oz.), rinsed and crisped
  Salt and pepper
Step 1
1

In a 10- to 12-inch frying pan over medium-high heat, stir cumin seeds until fragrant, about 1 minute. Add oil, garlic, onion, and bell pepper; stir often until onion is limp, about 3 minutes. Add corn, jalapeño, lime juice, and lemon juice; bring to a boil. Remove from heat; stir in shrimp. Chill, stirring occasionally, until cool, 15 to 20 minutes.

Step 2
2

Stir in tomato and cilantro.

Step 3
3

Place salad greens in a large bowl. Spoon shrimp mixture over greens; mix to serve. Add salt and pepper to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 134Calories from Fat 40
% Daily Value *
Total Fat 5.9g10%

Saturated Fat 0.8g4%
Cholesterol 83mg28%
Sodium 112mg5%
Total Carbohydrate 11g4%

Dietary Fiber 1.8g8%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.