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Recipe of the Week


Caribbean Shrimp Salad

  • 1 large head leaf lettuce or any other curly-edged lettuce
  • 1-1/2 cups cooked, cleaned and deveined medium shrimp
  • 1 (16 oz.) can beans of your choice: Black-eyed Beans, Great Northern Means or Nave Beans, drained
  • 2 cups cooked rice
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red onion
  • 1/3 cup peanut oil
  • 1/2 cup fresh lime juice
  • 1/4 cup chopped fresh parsley or cilantro
  • 1 tsp. hot pepper sauce
  • salt and pepper to taste
  • 2 ripe avocados, peeled, seeded and sliced
  • 2 ripe papayas, peeled, seeded and sliced
  • 1 cup chopped, roasted , unsalted peanuts
Pull lettuce apart. Wash and dry leaves well, Generously line a serving platter with leaves. Refrigerate.

Combine shrimp, beans, rice, bell pepper, red onion, oil, 1/4 cup fresh lime juice, parsley or cilantro, hot pepper sauce, and slat and pepper. Stir until well combined. Cover and refrigerate for about 1 hour.

Remove lettuce-lined platter and shrimp salad from refrigerator. Using a slotted spoon, carefully place shrimp salad in center of lettuce. Place alternate slices of avocado and papaya around the edge of the shrimp salad. Sprinkle on any remaining dressing and the remaining lime juice. Garnish with chopped peanuts and serve immediately.

Servings: 6

Source:
American Dry Bean Board


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