Recipe: Shrimp Salad Guadalajara with Jalapeno Dressing (with onion, peppers, tomatoes and olives)

SHRIMP SALAD GUADALAJARA

1 medium red onion
1 red bell pepper
1 green bell pepper
3 medium tomatoes, peeled and seeded
1 1/2 pounds medium raw shrimp, shelled and deveined
1/2 cup pitted ripe black olives, drained, cut in half
l/2 cup stuffed green olives, drained, cut in half
Jalapeno Dressing (recipe follows)
2 lemons, thinly sliced (for garnish)

Slice the onion, red and green peppers, and tomatoes in julienne strips.

Place the shrimp in boiling water and cook just until they turn pink.

Combine all ingredients for the salad, except lemon slices, in a serving bowl and toss with the Jalapeno Dressing. Garnish with the lemon slices.

JALAPENO DRESSING

1 clove garlic
3 fresh or canned jalapeno chiles
1/2 cup olive oil
1/3 cup lemon juice
1 teaspoon ground cumin
1 bay leaf
Salt and freshly ground black pepper

Mince the garlic and chiles and combine with other ingredients. Mix well. Remove the bay leaf before using.

Makes 6-8 servings
Source: California Heritage Continues by the Junior League Pasadena, 1991
From: SueA, CA - 12-30-97