TLC Cooking "Galveston Shrimp Salad"

Galveston Shrimp Salad

Galveston Shrimp Salad

YIELD Makes 6 to 8 servings
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INGREDIENTS

2	cups cooked and peeled medium shrimp
2	large, ripe tomatoes, peeled and diced
1	cucumber, peeled, seeded and diced
1	cup diced celery
1	can (4 ounces) chopped green chilies, drained
1/3	cup finely diced onion
2	tablespoons brown sugar, or more to taste
2	tablespoons vegetable oil
Juice of 2 limes
1	jalapeño pepper,* seeded and finely minced
1/2	teaspoon salt
1/2	teaspoon celery seed
1/2	teaspoon black pepper
2	bay leaves
Dash hot sauce
6	to 8 red leaf lettuce leaves

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Combine all ingredients except lettuce in large nonreactive bowl. Cover; refrigerate overnight. Remove and discard bay leaves. Stir salad. Serve on lettuce leaves.

This recipe appears in: Southwestern

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