Margarita Shrimp Salad

SUBMITTED BY: Campbell's Kitchen

"Tender shrimp are marinated in lime and garlic, cooked in Swanson® Chicken Broth with orange peppers, onion and cilantro, and served over lettuce and tomato to make a delightful salad."

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon lime juice
2 teaspoons grated lime peel
3 cloves garlic, minced
1 pound large shrimp, shelled and deveined
3/4 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 medium orange or red pepper
1 small onion, sliced
1/4 cup chopped fresh cilantro
4 cups torn romaine lettuce or iceberg lettuce
2 large tomatoes, thickly sliced

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DIRECTIONS

Mix the lime juice, lime peel and garlic in a 12x8x2-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.
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.
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.