Recipe Friday



A beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese. I served this with creamy cilantro tomatillo dressing.

Because there is no cooking involved, this makes a perfect summer potluck dish and the presentation is beautiful. One of my facebook fans mentioned she always brings a trifle dish to a party and gives the host the dish as a gift, cute idea! If you don't have a trifle dish, you could always layer this in a large platter in neat rows. Shredded chicken can be used in place of shrimp.
Mexican Shrimp Cobb Salad

Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7
Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g
Sodium: 588 mg

For the Shrimp:

16 oz cooked large shrimp, peeled

• chipotle chili powder to taste
• 1 tbsp lime juice

Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice

Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top

Creamy Cilantro Tomatillo Dressing

Servings: 7 • Serving Size: 1/4 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 43.3 • Fat: 2.4 g • Protein: 2.1 g • Carb: 3.7 g • Fiber: 0.3 g

1/2 cup lowfat buttermilk

1/4 cup light mayonnaise

1/4 cup fat free Greek yogurt

1 small jalapeno, seeds removed

1/4 cup of fresh cilantro

1 tomatillo, husks removed, chopped

1 clove garlic

1 scallion

juice of 1/2 lime

1/2 tsp dried parsley flakes

1/8 tsp cumin

1/4 tsp fresh ground pepper

Combine all ingredients in a blender.  Chill.  Serve with Cobb Shrimp Salad.