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Sagebrush Shrimp and Citrus Slaw

  • 12 ounces extra large peeled deveined shrimp, cooked
  • 1 large ruby red grapefruit, peeled, sectioned and chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups baby spinach
  • 1 bag (10 ounces) angel hair coleslaw
  • 1/4 cup snipped cilantro
  • 2 tablespoons minced green onion
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil
  • 1 clove garlic, pressed
  • 2 tablespoons lime juice
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 1/2 teaspoon lime zest
  • 1 teaspoon honey
  • Garnish - toasted pine nuts
  

Method

In a large mixing bowl combine the first 7 ingredients. Whisk together the remaining ingredients in a small bowl till well blended. Toss with the slaw mixture to evenly coat. Garnish each serving with pine nuts. Serves 4

Springs brings forth spinach, cilantro, onion, cabbage and various citrus, which inspired this seasonal entree with southwestern flavors. A wonderful luncheon or light dinner entree.

Contributor: Roxanne Chan

from our seasonal cooking contest

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