Community Recipe
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Yucatán Shrimp Cocktail Salad Menu

* Sprinkle 4 (6-inch) corn tortillas with 1 teaspoon ground cumin and 1/4 teaspoon crushed red pepper. Top each tortilla with 2 tablespoons shredded Monterey Jack cheese. Place tortillas on a baking sheet; broil until cheese melts. Cut each tortilla into 4 wedges.

Yucatán Shrimp Cocktail Salad

Anaheim chiles and avocado give this shrimp salad a Mexican spin. Anaheim chiles have a long, narrow shape and a sweet, simple taste with just a hint of heat. Total time: 30 minutes.

Photo by: Randy Mayor

Ingredients

Cooking spray
1 1/2 pounds peeled and deveined medium shrimp
1/8 teaspoon ground red pepper
1/4 cup fresh lime juice
2 tablespoons cider vinegar
1 tablespoon honey
1/2 teaspoon salt

1 cup chopped seeded peeled cucumber
1 cup halved cherry tomatoes
1 cup chopped seeded Anaheim chile
1/2 cup thinly sliced celery
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro
1/2 cup diced peeled avocado

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and red pepper; sauté 4 minutes. Remove from heat; set aside.

Combine juice, vinegar, honey, and salt in a large bowl, stirring well with a whisk. Add cucumber and remaining ingredients; toss well. Add shrimp mixture; toss well.

Cooking Light NOVEMBER 2006

Jack cheese tortilla wedges *

Fresh pineapple chunks

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Yucatán Shrimp Cocktail Salad Menu