Rock Shrimp and Tomato Salad

FM Staff

YIELD:

2 lbs. cooked rock shrimp or other small shrimp
1/4 tsp. ground red pepper
1 cup vegetable oil
16 large sweet onions (about 8 lbs.), thinly-sliced

For the black bean salsa:
8 cups cooked black beans
1/2 cup red onion, finely-chopped
1/2 cup red or green bell pepper, finely-chopped
1/4 cup lime juice
1/2 cup fresh cilantro, chopped

For the citrus-chipotle dressing:
2 2/3 cups canola oil
2 cups orange juice
1 cup lime juice
1/2 cup lemon juice
1/4 cup canned chipotle, finely-chopped
4 tsps. sugar
2 tsps. salt

16 large fresh tomatoes (about 8 lbs.), cut into wedges
8 each avocados, cut into thin wedges
8 lbs. romaine leaves, coarsely-chopped
12 cups fried tortilla strips (about 8 oz.)

Recipe and photo from Florida Tomato Committee.