Camaron con Salsa Flamenco
(Shrimp with Flamenco Dressing)
Serves 2
| 1 1/2 lbs | shrimp -- fresh or frozen |
| 12 oz | Arriba! Medium Red Salsa |
| 1 cup | cucumber -- peeled and chopped |
| 1 can | black beans, 15-ounces -- rinsed and drained |
| 2 | green onions -- chopped |
| 4 | english muffins -- split |
Flamenco Dressing
| 1/2 cup | olive oil |
| 1/4 cup | red wine vinegar |
| 2 tbsp | cilantro -- chopped |
| 1 | lime -- juice only |
| 1 | clove garlic -- chopped |
| 3 tbsp | Arriba! Chipotle Salsa | salt and pepper to taste |
For Dressing:
Combine oil, vinegar, cilantro, lime juice, garlic, salt, pepper and Arriba! Chipotle Salsa in a medium bowl.
Set aside.
In large bowl, combine shrimp, Arriba! Medium Red Salsa, cucumber, beans and green onions.
Toast muffins twice or until crisp and golden brown, slice into quarters. Set aside.
Toss shrimp mixture with Flamenco Dressing.
Add muffin quarters; toss and serve immediately.
Garnish with chopped green onion.
