This is one of the first recipes in the book that I tried. The original recipe called for Dijon mustard which I did not like at all when I tried it. I don’t think mustard really enhances Mexican flavors. However, I made it again for lunch the following day with a few small ingredient tweaks and I enjoyed it much better. Here is my tweaked version:
Mexican Zucchini Shrimp Salad Ingredients 2 cups quartered and sliced zucchini and yellow summer squash 1 cup medium cooked shrimp 1/4 cup minced red bell pepper 2 TB fresh lime juice 2 TB olive oil 1/2 tsp dried cilantro (or 1 TB minced fresh cilantro) 2 TB minced scallions, white and tender green parts 1/4 tsp granulated garlic salt and pepper to taste.
Bring a medium sized pot of salted water to a boil. Add the cut squash to the boiling water. Blanch for 1 or 2 minutes, until barely tender crisp. Drain, plunge into cold water to stop the cooking. Drain again. Combine the squash, shrimp, and bell pepper in a large salad bowl. In a small bowl, whisk together lime juice, oil, cilantro, scallions, and garlic. Add the dressing to the salad and toss to coat. Season to taste with salt and pepper. Serve immediately or cover, chill in refrigerator for up to 1 hour and serve cold.
Makes 1 large meal sized salad or 2 smaller side salads.