Recipe - Caribbean Shrimp Salad

Juice and grated rind of 1
Lime
3 tablespoon Olive or salad oil
1 tablespoon Cider vinegar
1 teaspoon Honey
6 dr Tabasco sauce
Three fourths teaspoon Salt
2 tablespoon Chopped cilantro or parsley
1 pound Cooked, shelled shrimp
15 ounce Can
1 small Green bell pepper
One half Red onion minced
2 Stalks celery cut or sliced up
Thinly cut or sliced up lettuce
One half 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. Stir. Add
beans, green pepper, onion and celery. Stir. Refrigerate until chilled. Can
be made a day ahead of tome. Serve on thinly cut or sliced up lettuce. Garnish with
cherry tomato halves.

Recipe By : Bobb1744

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip