Flamenco Shrimp Toss

• 12 cup olive oil
• 14 cup red wine vinegar
• 1 garlic clove, chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1 12 teaspoons fresh lime juice
• 1 tablespoon canned chipotle chile in adobo, finely chopped
• 14 teaspoon salt
• fresh ground pepper
• 1 12 lbs fresh shrimp (26-30 count) or 1 12 lbs frozen shrimp, cooked (26-30 count)
• 1 (15 ounce) can black beans, rinsed and drained
• 2 medium tomatoes, seeded, chopped
• 1 red onion, thinly sliced
• 1 cup peeled chopped cucumber
• 3 green onions, chopped (divided)
• 4 English muffins, split

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

olive oil, red wine vinegar, garlic, cilantro, lime juice, lime juice, chipotle chile, salt, fresh ground pepper, shrimp, black beans, tomatoes, red onion, cucumber, green onions, muffins

Taken from www.food.com/recipe/flamenco-shrimp-toss-515504 (may not work)