I call this "Procrastination Salad,” because it can be tossed together in a matter of minutes, which is perfect for those of us who often don’t give dinner a thought until it’s time to eat.
(Note that this recipe only serves two people, so adjust it accordingly to feed a larger group.)
12 Jumbo Shrimp (I keep a bag in the freezer. No need to thaw it before cooking.)
1 Ear Fresh Corn, or 1 cup Frozen Corn
1 Green Pepper, chopped
1 Large Tomato, chopped
¼ Purple Onion, minced
1 Small Jalapeño, seeded and chopped (optional)
1 Can Black Beans, rinsed and drained (I keep a can in the fridge so it’s already chilled.)
1 Avocado, chopped
Juice of 1 Lime
1 T Ketchup
½ t minced Garlic
½ t minced Ginger (or ¼ t Ginger paste)
1 T Soy Sauce
A Dash of Tabasco
1 T Honey
Salt and Pepper
Cook shrimp in boiling salted water for 2 minutes, or until just pink and firm. Remove corn from the cob and add it to the boiling water the last minute of cooking the shrimp. Drain. Peel and de-vein the shrimp and cut into chunks. Combine shrimp and corn with remaining salad ingredients.
Mix all dressing ingredients and toss with the salad. Note: If serving this later, don’t add avocado. Cover with plastic wrap and chill. Just before serving add avocado and toss. (I usually reserve a few slices of avocado for garnish on top of the salad.) Serve over large leaves of Bibb lettuce, with Tostitos or thinly sliced French bread toasted with butter and parmesan cheese until golden brown.