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FLAMENCO SHRIMP TOSS

Prep
15 Minutes
Cook
10 Minutes
Serves
4

Ingredients

  • 1-1/2 pounds fresh or frozen shrimp (26-30 count), cooked
  • 2 medium tomatoes, chopped
  • 1 red onion, thinly sliced
  • 1 cup peeled and chopped seedless cucumber
  • 1 can (15 ounces) black beans, cooked, drained and rinsed
  • 2 green onions, chopped, plus more for garnish
  • 4 BAYS® English Muffins, split and toasted until crisp and golden brown
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh cilantro
  • 1-1/2 tablespoons fresh lime juice
  • 1 tablespoon minced canned chipotle peppers in adobo sauce (do not drain sauce)
  • 1 clove garlic, minced
  • salt and freshly ground black pepper to taste

Instructions

  • In a large bowl, combine shrimp, tomatoes, red onion, cucumber, black beans, and green onions. Set aside.

  • Slice toasted muffin halves into quarters. Set aside.

  • Whisk together remaining ingredients in a medium bowl. Toss shrimp mixture with dressing. Add muffin quarters; lightly toss and garnish with green onions. Serve immediately.
FLAMENCO SHRIMP TOSS