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Shrimp salad

“Caribbean style”
Caribbean cuisine is a wonderful fusion of cuisines from around the world. We hoisted the Jamaican flag because we like the country’s bobsled team and reggae music, but you can find this dish served throughout the Caribbean.

Serve as a salad or side dish. It also makes a great light dinner.

  1/2 lb. medium shrimp
  2 large roma (plum) tomatoes, chopped
  1 can black beans, rinsed and drained
  1/2 mango, chopped
  1/ 2 red onion, chopped
  1-2 jalapeno pepper, finely chopped
  Juice of a fresh orange
  Juice of a fresh lime
  6 large loosely packed red lettuce leaves
  Salt and pepper to taste


Bring 2 qt. water to boil in large saucepan. Add shrimp and cook until they turn pink and curl, 3 - 4 minutes. Drain and peel. Halve shrimp crosswise, and place in a mixing bowl. Add tomatoes, beans, mango, onion, jalapeno pepper and orange and lime juices. Season to taste with salt and pepper. Tear lettuce into bite-size pieces and divide among 4 plates. Top each with one-fourth of the shrimp mixture and serve.

Fun Variations

Substitute red and yellow snack tomatoes (halved) for the roma tomatoes.

Substitute grilled chicken for shrimp.

Garnish with avocado chunks on the side.

Add slices of blood oranges.

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