Caribbean Shrimp Salad

Course : Shrimp
Serves: 4
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1 medium juice and grated rind of 1 lime
3 tablespoons olive or salad oil
1 tablespoon cider vinegar
1 teaspoon honey
6 drops Tabasco sauce
3/4 teaspoon salt
2 tablespoons chopped cilantro or parsley
1 pound cooked -- shelled shrimp
15 ounces can
1 small green bell pepper
1/2 medium red onion -- diced
2 stalks celery -- sliced
1 medium thinly sliced lettuce
1/2 pound halved cherry tomatoes
1 can black beans -- drained

Preparation / Directions:

Place 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.

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