DRESSING:

4 sm. green onions, chopped
1 c. chopped fresh cilantro
1 c. fresh lime juice
2 tbsp. olive oil
1 tbsp. sugar
1/4 jalapeno chili, chopped sm.
1 tsp. salt

SALAD:

1 1/2 c. frozen corn, thawed
1 (15 oz.) can black beans, rinsed
1 med. zucchini, diced
1 avocado, peeled, diced
1 lg. red bell pepper, diced
3/4 c. diced red onion
1 1/4 lbs. lg. peeled, deveined cooked shrimp
Red leaf lettuce

Blend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing.

Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour.

Arrange lettuce leaves on plates or in a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges.