Blue Shrimp Fettuccine

INGREDIENTS:

2 Dried chipotle chili peppers
1/4 c Fresh lime juice
2 tb Olive oil
1 ts Cumin
1 ts Chili powder
1/2 ts Allspice
1/8 ts Freshly ground black pepper
1/8 ts Salt
2 c Crowder or black eyed peas;
-1 can
2 c Whole kernel corn; 1 can
1 c Cooked rice
1 c Plum tomatoes; seeded and
-chopped
1/2 c Diced red bell pepper
1/2 c Sliced green onions
1/4 c Chopped fresh cilantro

~ Thoroughly rinse and drain canned peas and corn. -
Place dry chipotles in a small bowl; cover with warm water. Let stand 30 minutes. Drain and dice. -
In a large bowl, combine chipotle peppers, lime juice, oilive oil, cumin, chili powder, allspice, pepper and salt to blend thoroughly. -
Add peas, corn, rice, tomatoes, bell peppers, green onions and cilantro. Toss thoroughly to coat. -
Salad can be covered and refrigerated or served immediately. Serve on crisp salad greens with tortilla chips, if desired. Makes 6 servings.

Cals 236 (54 cals fat), 0 chol, 371 mg sodium

[Notes "Zesty with chili powder and cumin. Smoky and sweet with chipotle chili peppers. This recipe won the grand prize in a contest sponsored by Cooking Light magazine and Spice Islands