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This festive seafood
salad will enliven any special family occasion. At a more formal dinner,
serve it as a plated appetizer on a bed of lettuce leaves. It also makes
waves as part of an appetizer buffet, accompanied by soft pita wedges.
Ingredients
3 tablespoons olive oil
1/2 pound peeled and deveined medium or large shrimp, cut into chunks
1/2 pound bay scallops
1 tablespoon minced garlic
1 can (15 ounces) black beans, rinsed and drained
1 cup drained jarred tropical fruit in light syrup
1/4 cup chopped fresh cilantro
3 tablespoons frozen limeade concentrate
1 teaspoon hot pepper sauce
1/2 teaspoon salt
lettuce leaves (optional)
Directions
1.
Heat the oil in a medium skillet over medium-high heat. Add the
shrimp, scallops, and garlic. Cook, stirring, for 2 minutes, or
until the shrimp and scallops are opaque in the center. Transfer to
a bowl.
2.
Add the beans, fruit, cilantro, lime juice concentrate, hot pepper
sauce, and salt to the bowl. Stir. Cover and refrigerate for at
least 1 hour or up to 24 hours. Serve on a bed of lettuce, if
desired.
Nutritional Facts
per
serving
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