YIELD: 2 lbs. cooked rock shrimp or other small shrimp 1/4 tsp. ground red pepper 1 cup vegetable oil 16 large sweet onions (about 8 lbs.), thinly-sliced For the black bean salsa: 8 cups cooked black beans 1/2 cup red onion, finely-chopped 1/2 cup red or green bell pepper, finely-chopped 1/4 cup lime juice 1/2 cup fresh cilantro, chopped For the citrus-chipotle dressing: 2 2/3 cups canola oil 2 cups orange juice 1 cup lime juice 1/2 cup lemon juice 1/4 cup canned chipotle, ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.