Shrimp and orange salad
Uncooked bell pepper(s)
1 item(s), medium, yellow variety
1 small, sliced
Fresh lime juice
Light sour cream
2 cup(s), shredded, shredded
Fresh cherry tomato(es)
12 medium, halved
2 medium, thinly sliced
1 large, navel variety, peeled and sectioned
Uncooked red onion(s)
1 small, sliced into thin rounds
¼ cup(s), fresh, chopped
1 pound(s), medium size, peeled, and deveined
- 1 Preheat broiler. Line small baking sheet with foil and place bell pepper on foil. Broil 5 inches from heat, turning frequently with tongs, until skin blisters, about 15 minutes. Wrap bell pepper in foil and let steam about 10 minutes. When cool enough to handle, peel bell pepper, remove seeds, and cut into quarters.
- 2 To make dressing, put bell pepper, shallot, lime juice, sour cream, cumin, and black pepper in mini food processor and process until almost smooth; season to taste with salt.
- 3 Combine lettuce, tomatoes, scallions, orange, onion, and cilantro in large bowl. Add 1/2 cup dressing and toss to coat. Arrange salad on large platter; top with shrimp and drizzle with remaining dressing.
- Serving size: (1 1/2 cups salad, about 8 shrimp, and 3 tablespoons dressing)