FLAMENCO SHRIMP TOSS

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.