Try this Caribbean Shrimp Salad recipe, or contribute your own.
Suggest a better descriptionPlace 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 sliced 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
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 28 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.3mg | 1 % | |
Potassium 231.9mg | 6 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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