Donna’s Lime-Marinated Shrimp Tacos with Black Beans and Mango and Caprese Panzanella Salad

15 May 2016:  Hello!  Here is another recipe that is so easy to pull together and cooks very quickly!  If you had the ingredients in the freezer and pantry, you could make this for a spur of the moment dinner or for casually entertaining unexpected guests.  The flavors balance each other nicely and the salad adds more color and zip to the main dish.  Enjoy!  Best, Donna:

Donna’s Lime-Marinated Shrimp Tacos with Black Beans and Mango 

Ingredients:

1-1/2 pounds large shrimp (31/40 size), peeled, deveined and tails removed

2 cups Newman’s Own Lite Lime Dressing

1 Tablespoon garlic, minced
1 Tablespoon olive oil
One 15 ounce can black beans, drained and rinsed

1 cup fresh salsa, cantina style if available

1 cup mango chutney, preferably homemade

1/4 cup fresh cilantro or basil, chopped

Salt and pepper to taste

Corn taco shells

Method:
Mix together shrimp, dressing and garlic and allow to marinate in refrigerator for 4 or more hours.  Heat oil on medium high in large skillet.  Add drained shrimp and sauté for about 2 - 3 minutes until just cooked through.  Remove from pan and set aside.  In same pan, heat the rest of ingredients except taco shells until hot, about 2 - 3 minutes.  Add shrimp and mix well.  Spoon filling into taco shells and serve immediately.

Serves 2 - 4.

Donna’s Caprese Panzanella Salad 

Ingredients:

3 ripe tomatoes, chopped

8 ounces fresh mozzarella, chopped

1/2 cup fresh basil leaves, chopped

1/4 cup balsamic vinaigrette

Salt and pepper to taste

3/4 cup gluten-free croutons

Method:

Mix together all ingredients and serve immediately; otherwise, if refrigerating before serving, do not add croutons until ready to serve so that they stay crunchy.

Serves 4.

Copyright 2016.