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Source: 99% Fat-Free, Healthy Cooking

Salsa Shrimp Salad
Serve this salad with a loaf of pumpernickel bread.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
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1 pound (about 4) plum tomatoes
3 ounces white onion
5 ounces (about 1 small pepper) green bell pepper
6 ounces, medium shrimp, cooked, peeled
4 ounces (about 1 bunch) fresh cilantro
1/2 tablespoon jalapeño pepper, chopped
1 teaspoon garlic, minced
1/4 cup lemon juice, freshly squeezed
freshly ground black pepper
4 leaves romaine lettuce

Core and quarter the tomatoes. Peel the onion and cut it into 8 equal chunks. Trim and quarter the bell pepper. Cut the shrimp in half crosswise. Chop the cilantro (about 1/2 cup).

Combine the tomatoes, onion, bell pepper, cilantro, jalapeno pepper, and garlic in a food processor. Pulse 20 to 25 times, until coarsely but uniformly chopped. Transfer to a bowl and mix in the shrimp, lemon juice, and salt and pepper. Refrigerate until ready to serve, at least 10 minutes.

Serve 1/2 cup salad atop a lettuce leaf on each of 4 chilled salad plates.

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