East Pass Shrimp Salad


  • 1 pound Florida shrimp, cooked and peeled
  • 5 cups Florida romaine lettuce hearts, chopped
  • 1 cup Florida red bell pepper, finely chopped
  • 1 cup Florida green bell pepper, finely chopped
  • 1/2 cup red onion, chopped


  • 1/4 cup olive oil
  • 1/2 cup Florida lime juice
  • 2 teaspoons minced garlic


  • Combine shrimp, lettuce, bell peppers and onion in large mixing bowl; toss and set aside. In a small bowl combine oil, lime juice and garlic and mix vigorously.
  • Add dressing to salad according to taste and toss to coat all ingredients.

Yield 4 servings

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