Tex-Mex Shrimp Salad

RH Staff

12 oz. Contessa large uncooked shrimp, thawed
2 tsp. olive oil 8 oz. frozen corn, thawed
2 1/2 Tbsp. fresh ginger, minced
2 cloves garlic, minced
1 shallot, minced
8 oz. black beans, rinsed and drained
1 tsp. unsalted butter
1 tsp. sugar
1 cup scallions, chopped
to taste, salt and pepper
16 oz. packaged salad mix
1/4 cup fresh cilantro, chopped
2 tomatoes, cut into wedges

Heat oil in a large skillet over mediumhigh heat. Add corn, ginger, garlic and shallot. Sautè for 2 minutes.

Add shrimp, beans, butter and sugar. Sautè for 21/2 to 31/2 minutes until shrimp turn orange outside and opaque white inside. Mix in scallions, salt and pepper. Place salad mix on plates and top with shrimp mixture. Garnish with cilantro and tomatoes.

Photo Credit: Contessa