Caribbean Shrimp Saladsalads, seafood 1 juice and grated rind of 1 1 lime 3 tablespoon olive or salad oil 1 tablespoon cider vinegar 1 teaspoon honey 6 drop tabasco sauce 3/4 teaspoon salt 2 tablespoon chopped cilantro or parsley 1 lb cooked, shelled shrimp 15 oz can 1 small green bell pepper 1/2 red onion -- diced 2 stalks celery -- sliced 1 thinly sliced lettuce 1/2 lb halved cherry tomatoes 1 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 |
