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Mexican Shrimp And Vegetable Salad Recipe

by Global Cookbook

Ingredients

4 x turnips - (abt 1 lb) trimmed, peeled, and cut into 1/2" cubes 1 med carrot peeled, and cut into 1/2" cubes 3 Tbsp. extra virgin olive oil 3/4 c. green salsa 2 lb medium-large shrimp peeled, deveined

1 med tomato cored, and cut into 1/2" dice 1 head Boston lettuce separated into leaves, washed and dry 1 x ripe avocado peeled, pitted, and cut into 1/2" cubes 4 Tbsp. minced fresh cilantro

Directions

1. In a medium saucepan, cook turnips and carrot in lightly salted boiling water 7 to 8 min, till crisp-tender. Drain and rinse under cool water. Pat dry.
2. Heat oil in a large skillet over medium-high heat. Add in salsa and cook 5 min, till slightly thickened. Add in shrimp and cook 2 min. Stir in vegetables; cook 2 min more till shrimp are just cooked and vegetables are heated through
3. Arrange lettuce leaves on individual serving plates. Top with shrimp mix; garnish with avocado cubes and cilantro.
4. This recipe yields 6 servings.
5. Description: "This flavorful recipe is based on Rick Bayless's Shrimp Salpicon from Salsas Which Cook. Weve substituted lower-carb turnips for the potatoes."

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