Margarita Shrimp Salad

Tonight's supper is easy enough for everyday, but special enough to
share with friends. Enjoy!

Margarita Shrimp Salad
from Campbell's Kitchen

Marinating Time: 30 min. - Prep Time: 15 min. - Cook Time: 10 min.

1 tbsp. lime juice
2 tsp. grated lime peel
3 cloves garlic, minced
1 lb. fresh large shrimp, shelled and deveined
3/4 cup Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
1 medium orange pepper OR medium red pepper, cut into 2" long strips
(about 1 1/2 cups)
1 small onion, sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups torn romaine lettuce OR iceberg lettuce
2 large tomatoes, thickly sliced

Directions:
1. Mix the lime juice, lime peel and garlic in a 12 x 8 x 2-inch
nonmetallic shallow baking dish or gallon size resealable plastic bag.
Add the shrimp and toss to coat with the marinade. Cover the dish or
seal the plastic bag and refrigerate it for 30 minutes, turning the
shrimp over a few times while it’s marinating.
2. Heat the broth in a 2-quart saucepan over high heat to a boil. Add
the pepper and onion and cook until the vegetables are tender-crisp.
3. Reduce the heat to medium. Add the shrimp and marinade. Cook until
the shrimp turn pink. Stir in the cilantro. Divide the lettuce, tomatoes
and shrimp mixture among 4 serving plates.
Serves 4.

Kitchen Clip:
If you don't like cilantro, substitute an equal amount of parsley.
Received on Wed Aug 22 13:10:06 2007