Recipe: Caribbean Shrimp Salad

Caribbean Shrimp Salad

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  teaspoon Salt
2  tablespoons  Chopped Cilantro Or Parsley
1   pound Cooked, Shelled Shrimp
15  ounce  Can
1   small Green Bell Pepper
1/2         Red Onion — Diced
2           Stalks Celery — Sliced
Thinly Sliced Lettuce
1/2  pound  Halved Cherry Tomatoes
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.
Add beans, green pepper, onion and celery.
Refrigerate until chilled.
Can be made a day ahead of time.
Serve on thinly sliced lettuce.
Garnish with cherry tomato halves.

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