Margarita Shrimp Salad
Marinating Time: 30 min.
Prep Time: 15 min.
Cook Time: 10 min.
1 tablespoon lime juice
2 teaspoons grated lime zest
3 cloves garlic, minced
1 pound fresh large shrimp, peeled and deveined
3/4 cup 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
1. Stir the lime juice, lime zest and garlic in a 2-quart shallow nonmetallic baking dish or a gallon sized resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during marinating.
2. Heat the stock in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp.
3. Reduce the heat to medium. Add the shrimp and marinade to the saucepan and cook until the shrimp are cooked through. Stir in the cilantro. Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Sprinkle with the black pepper.
Makes: 4 servings (about 2 cups per serving).
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