Margarita Shrimp Salad
May 18, 2010 in Recipes
Ingredients
- 1 tablespoon lime juice
- 2 teaspoons grated lime zest
- 3 cloves garlic, minced
- 1 pound fresh large shrimp, peeled and deveined
- 3/4cup Swanson Chicken Stock
- 1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
- 1 small onion, sliced (about 1/4 cup)
- 1/4 cup chopped fresh cilantro leaves
- 4 cups romaine lettuce or iceberg lettuce torn into bite-sized pieces
- 2 large tomatoes, thickly sliced
- 1/4 teaspoon ground black pepper
Preparation
- Stir lime juice, lime zest and garlic in 2-quart shallow, nonmetallic baking dish or gallon-sized resealable plastic bag. Add shrimp and toss to coat. Cover dish or seal bag and refrigerate for 30 minutes, turning shrimp over several times during marinating.
- Heat stock in 2-quart saucepan over medium-high heat to a boil. Add pepper and onion, and cook until vegetables are tender-crisp.
- Reduce heat to medium. Add shrimp and marinade to saucepan and cook until shrimp are cooked through. Stir in cilantro. Divide lettuce, tomatoes and shrimp mixture among 4 serving plates. Sprinkle with black pepper.
Serves
Makes 4 servings (about 2 cups per serving)
