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Caribbean Shrimp Salad




Source of Recipe


Internet


List of Ingredients




3/4 head green leaf lettuce, or any curly-edged lettuce
1 cup cooked and peeled shrimp, cleaned and deveined
11 ounces canned navy beans, black-eyed beans, or Great Northern Beans, drained
1-1/3 cups cooked rice
1/3 cup diced green bell pepper
1/3 cup diced red onion
3-1/2 Tbs. peanut oil
1/3 cup fresh lime juice
2 Tbs. plus 2 tsp. fresh cilantro or parsley
3/4 tsp. hot pepper sauce
1-1/4 ripe avocados, peeled, seeded, and sliced
1-1/4 ripe papayas, peeled, seeded, and sliced
2/3 cup unsalted roasted peanuts


Recipe



Combine shrimp, beans, rice, bell pepper, red onion, oil, 1Ú4 cup fresh lime juice, parsley or cilantro, hot pepper sauce, and salt 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.