Combine cooked shrimp, beans, green pepper strips, celery and onion in a large bowl. In a separate bowl, combine picante sauce, cilantro, oil, honey and lime juice and peel. Blend well then pour over shrimp mixture; toss lightly. Cover and chill at least 2 hours or overnight, tossing occasionally. Spoon salad onto lettuce-lined serving dish. Garnish with sliced tomatoes; sprinkle with tortilla chips and extra picante sauce. The recipe did not say how many servings this is but I would think it is about 4. Jo Anne Merrill Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (48%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 378.4mg||13 %|
|Potassium 202.2mg||5 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 11.7g|
|Protein 1.8g||3 %|
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Calories per serving: 117
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