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“This recipe is a southwestern takeoff on the Italian panzanella. It took top honors in Bays English muffins' 16th annual "Quick Cook" National Recipe Contest.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix olive oil, vinegar, garlic, cilantro, lime juice, chipotle peppers, salt and pepper to taste in medium bowl. Set aside.
  2. Combine shrimp, beans, tomatoes, red onion, cucumber and 2/3 of the green onions in large bowl. Toast muffins twice or until crisp and golden brown (do not burn). Slice muffins into quarters. Set aside.
  3. Toss shrimp mixture with reserved dressing. Add muffin quarters. Lightly toss. Garnish with remaining green onions. Best if served immediately.

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