Caribbean Shrimp Salad I
Recipe type: Shellfish
Serves: 4
  • juice and grated rind of 1 lime
  • 3 Tablespoons olive or salad oil
  • 1 Tablespoon cider vinegar
  • 1 teaspoon honey
  • 6 drops Tabasco sauce
  • 3/4 teaspoons salt
  • 2 Tablespoons chopped cilantro or parsley
  • 1 pound cooked; shelled shrimp
  • 1 small green bell pepper
  • 1/2 red onion; diced
  • 2 stalks celery; sliced
  • 1 thinly sliced lettuce
  • 1/2 pound halved cherry tomatoes
  • 1 (15 ounces can) black beans; drained
  1. 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.
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