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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