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Margarita Shrimp Pasta Salad




Source of Recipe


WWW


List of Ingredients




12 ounces. uncooked rainbow rotini (spiral pasta)
12 ounces-1 pound precooked frozen tail-off large shrimp (41-60 count), thawed
1 envelope (1 ¼ ounce) taco seasoning mix
1 tablespoon olive oil
1 can (11 ½ ounce) Mexicorn Whole Kernel Corn, Red and Green peppers, drained
1 can (15 ounce) black beans, drained and rinsed

DRESSING:

1/2 cup fresh orange juice
1/4 cup olive oil
1/3 cup sour cream
3 tablespoon fresh lime juice
1 can (4 ½ ounce) chopped green chilies, drained
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, (optional)
1 cup loosely packed fresh cilantro leaves


Recipe



Cook pasta as directed on package. Drain; rinse with cold water. Set aside in a large covered mixing bowl. Cut shrimp in half. Set aside. Combine all dressing ingredients in a blender. Blend 30 seconds until well blended. Set aside. Heat 1/2 tablespoon olive oil in large skillet. Turn to medium low heat and add corn and black beans. Sprinkle taco seasoning over and gently mix (about 3 min.) until corn and beans are well coated. Turn into the large mixing bowl on top of the pasta. Pour the dressing on top of all and toss to coat. Add ½ tablespoon olive oil (or as needed) to the left over taco seasoning in the skillet. Heat. When the oil and seasoning are hot turn the heat to low. Quickly add the shrimp and stir fry for about a minute just to coat with the seasoning. Fold the shrimp into the pasta salad. Serve warm or cold. Makes 6 servings as main course, more as side salad.