Saturday, March 27, 2004

Fire and Ice Salad

This is not for the faint of heart. Serve this dish to your more adventurous friends and family. The Smoking Tropical and Mango Chipotle are very hot salsas. For a nice serving option, serve salad in large chilled Margarita-type glasses. Dip the rims in fresh lime juice, then coat rims with coarse salt. Don't forget the little paper umbrellas!

* Exported from MasterCook *


Recipe By : Dawn
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked rice -- chilled
1 pound cooked shrimp -- peeled and deveined
1 cup chopped English cucumber
2/3 cup Smoking Tropical Salsa or Mango Chipotle Salsa
4 tablespoons honey
4 tablespoons fresh lime juice
2 tablespoons olive oil
16 lettuce leaves
2 tablespoons fresh cilantro -- minced
2 tablespoons green onions -- thinly sliced

Combine rice, shrimp and cucumber in a medium bowl. Combine the Smoking Tropical or Mango Chipotle Salsa, honey, lime juice and oil in a small bowl and mix well. Pour over rice mixture and toss to coat. Line four salad plates with the lettuce leaves. Mound the shrimp/rice mixture atop of the lettuce leaves. Garnish with minced cilantro and green onione. Serve immediately or chill for up to 6 hours.

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