• 6servings
  • 35minutes
  • 520calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 2 large sweet red peppers

  2. 2 large sweet yellow peppers

  3. 1 can (15 ounces) black beans, rinsed and drained

  4. 1 cup chopped seeded tomatoes

  5. 2/3 cup chopped red onion

  6. 1/4 cup minced fresh cilantro

  7. 1 jalapeno pepper, seeded and chopped


  9. 3/4 cup lemon juice

  10. 1/4 cup olive oil

  11. 1 tablespoon crushed red pepper flakes

  12. 1/2 teaspoon ground cumin

  13. 1 pound uncooked large shrimp, peeled and deveined


  15. 2/3 cup olive oil

  16. 1/4 cup white wine vinegar

  17. 1 tablespoon lemon juice

  18. 1 tablespoon minced fresh cilantro

  19. 1/2 teaspoon salt

  20. Dash cayenne pepper

  21. 1 medium ripe avocado, peeled and sliced

  22. Lemon slices and cilantro leaves

Instructions Jump to Ingredients ↑

  1. Shrimp with Roasted Peppers Recipe photo by Taste of Home Cut peppers in half; remove stems and seeds. Broil skin side up 4 in. from the heat until skins are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

  2. Meanwhile, combine the beans, tomatoes, onion, cilantro and jalapeno in a large bowl. Peel off and discard charred skin from peppers. Cut into thin 1-in. strips; add to tomato mixture and set aside.

  3. In a large resealable plastic bag, combine the lemon juice, oil, pepper flakes, salt and cumin; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.

  4. For dressing, combine the oil, vinegar, lemon juice, cilantro, salt and cayenne in a blender; cover and process until smooth. Add avocado; cover and pulse just until blended.

  5. Drain and discard marinade from shrimp. In a large skillet, saute shrimp for 3-5 minutes or until shrimp turn pink. Add to pepper mixture. Add 1/2 cup avocado dressing; toss to coat. Spoon into serving glasses or bowls; serve with remaining avocado dressing. Yield: 6 servings.


Send feedback