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Ingredients
1 pound shrimps, peeled and deveined
mix salad greens
2 cucumbers, sliced
1/8 of red onion, thinly sliced
1 zucchini, diced
2-3 celery stalks, thinly sliced diagonally
1 package cherry tomatoes, halved
1 garlic clove, minced
1 can Campbell's Tomato Juice (5.5 fl. oz) - GF
1 tablespoon Tabasco Sauce - GF
salt and pepper
juice of 1 lime
cilantro, chopped for garnish
2 tablespoons olive oil
Instructions
- Season shrimps with salt and pepper.
- Heat a non-stick pan to medium heat. Add olive oil and cook the shrimps until pink about 3-5 minutes, set aside.
- In a medium bowl, mix together the tomato juice, tabasco sauce, lime juice, minced garlic, 2 tablespoons chopped cilantro and season with salt and pepper.
- Mix the vegetables in a large bowl and top with the shrimps. Sprinkle with chopped cilantro and drizzle a portion of the tomato juice mixture.
- Chill before serving.
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