Tropical Vidalia Shrimp Salad
12 oz. Shelled and deveined cooked large shrimp
3 cups tomatoes cut in thin wedges
2 cups thinly sliced Vidalia onions (about 12 ounces)
2 cups thinly sliced mango or cantaloupe
1-3/4 cups thinly sliced avocado
1/4 cup fresh basil leaves, very thinly sliced
Balsamic Lime Vinaigrette (recipe follows)
In a large bowl place Shrimp, tomatoes, Vidalia onions, mango, avocado and basil. Just before serving, toss with Balsamic Lime Vinaigrette. Serve on lettuce-lined platter, if desired.
4 portions
Balsamic Lime Vinaigrette
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lime juice
1 teaspoon minced garlic
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon ground red pepper
In a measuring cup combine oil, vinegar, lime juice, garlic, salt and red pepper; mix well.

 

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