Caribbean shrimp salad

Yield: 4 Servings

Measure Ingredient
\N \N Juice and grated rind of 1
\N \N Lime
3 tablespoons Olive or salad oil
1 tablespoon Cider vinegar
1 teaspoon Honey
6 drops Tabasco sauce
¾ teaspoon Salt
2 tablespoons Chopped cilantro or parsley
1 pounds Cooked, shelled shrimp
15 ounces Can
1 small Green bell pepper
½ \N Red onion -- diced
2 \N Stalks celery -- sliced
\N \N Thinly sliced lettuce
½ pounds Halved cherry tomatoes
\N \N Black beans -- drained

Place lime juice and rind in large bowl. Whisk in olive oil, cider vinegar, honey, Tabasco sauce, salt and cilantro. Add cooked shrimp.

Stir. Add beans, green pepper, onion and celery. Stir. Refrigerate until chilled. Can be made a day ahead of tome. Serve on thinly sliced lettuce. Garnish with cherry tomato halves.

Recipe By : Bobb1744

From: Western Mexican Cookbook

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