Caribbean shrimp salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Juice and grated rind of 1 | ||
| 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 | Red onion -- diced | |
| 2 | Stalks celery -- sliced | |
| Thinly sliced lettuce | ||
| ½ | pounds | Halved cherry tomatoes |
| Black beans -- drained | ||
Directions
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