Recipe 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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grated lime peel
large shrimp, shelled and deveined
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
orange or red pepper
chopped fresh cilantro
torn romaine lettuce or iceberg lettuce
tomatoes, thickly sliced
With my changes it was definitely a 5 star and everyone at the table had seconds and raved about the salad! I did not marinate the shrimp in interest of time. After boiling the shrimp in water to cook them, I sauteed them with the onion, red pepper, garlic, lime juice, and about 1 tablespoon of oil just until the red pepper and onion were tender. I added the cilantro and a sprinkle of fresh grated Parmesan cheese. I tossed everything with romaine and the tomatoes and more lime juice. I garnished with lime wedges and more Parmesan. It was excellent!
This was pretty awful. The dressing was too runny and it had almost no flavor.
I was good but the sauce was a little runny for a dressing more like water.
It was OK. Not a lot of flavor, and just kind of boring.
Although the recipe didn't specify, I don't think the cooking liquid was intended to be used as a "dressing" for this salad. The flavors actually sound yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Margarita Shrimp Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 14
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