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Paloma Blanca's Chavelita Salad
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Brief Description
Main-dish salad that makes a wonderful meal. Great salad w/ Avocado Dressing!
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Main Ingredient
Shrimp
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Category: Salads
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Cuisine: Mexican
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Oct 06, 2012
Number of Servings:
Ingredients:
- 4 pounds - Shrimp (about 21-25) Peeled, deveined and cut into thirds
- 8 ounces - Tomatoes Diced
- 1 whole - Medium red bell pepper Diced
- 2 ounces - Serrano peppers Chopped
- 4 ounces - Red onion (abt 1/3 of an avg. size onion)
- 4 ounces - Corn
- 1/2 tablespoons - Salt
- 2 tablespoons - Fresh cilantro Chopped
- whole - Avocados For serving
- whole - Hearts of Romaine lettuce For serving
- whole - Tomato wedges For serving
- whole - Green onions For serving
- whole - Hass avocados (for dressing) Peeled and seeded
- 1 whole - Serrano chile (for dressing)
- 3 whole - Green olives (for dressing)
- 4 ounces - Cream cheese (for dressing)
- 3 ounces - Heavy cream (for dressing)
- 1/2 cups - Water (for dressing)
- - Salt, to taste
Directions:
1. Bring 1 gal. watr to a boil. Reduce heat and stir in the shrimp. Let shrimp stand in the hot water for 2 min. Drain the water. Cool the shrimp in running cold water for 1 min.
2. In a mixing bowl, mix the tomatoes, bell peppers, serrano peppers, onion, corn, salt and cilantro. Add the shrimp to the mixture and mix well. Refrigerate immediately.
3. Serve in two ripe avocado halves on a bed of hearts of Romaine lettuce w/ tomato wedges and whole green onions. Serve w/ avocado dressing on the side.
AVOCADO DRESSING:
1. Put avocado, chile, olives, cream cheese, cream and water in blender. Blend well. Add salt to taste.
2. The dressing can be made earlier in the day before serving. Refrigerate.
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