Press the "Play" button to begin watchingLenny's Mexican Summer Salad
Ingredients:
1 lb of 16-20 Shrimp peeled, devained, and tails removed. 1 to 2 large Heads of Romaine Lettuce.torn in medium sized peices 4 Oz Shredded Cheddar Cheese 3 Cups Tortilla Chips 1 Cup Medium to Spicy Salsa 1 Diced Avocado 1 can 14oz Kidney Beans washed & drained 1 Cup Diced Celery 1 Cup Cilantro Vinaigrette (see below) 4 Tblsp Green Onions chopped 1 Cup sliced black olives
Skewer and Marinate Shrimp in : 1/2 Cup Olive Oil 4 Tblsp or to your taste of " Cookin with Lenny" Smokey Southwestern Seasoning and Rub. Marinate (4) four hours
Cilantro Vinaigrette
2 Large Bunches of Cilantro 10 Cloves of Garlic 1 Small Jalapeno 1 C Olive oil 1/2 C Lime Juice 1/4 C White Vinegar 2T " Cookin with Lenny" Smokey Southwestern Seasoning and Rub Salt and Pepper to taste
Add all ingredients excpet olive oil to a food prcessor, then slowly add oil while motor is running though the feed tube. season with salt if needed.
Preparation:
Grill skewered shrimp over medium heat for 5 minutes on both sides or until shrimp turns opaque. Allow to slightly cool.
Toss lettuce with kidney beans,green onions,olives and celery first.
Top w/shrimp and arrange salsa, avocado and tomato in decortive manner
and add desired amount of Cilantro Vinaigrette. Place tortilla chips all around rim of bowl.
Top with cheese Toss it up, serve.
*all measurements are to be used as guide,if you like more of certain items please feel free to add per your own taste...
enjoy!!! Lenny.
