Serve this colorful salad in a large glass bowl, spooned on a lettuce leaf or tomato slices, or even wrapped up in a flour tortilla.
Oxmoor House JANUARY 2008
Bring 6 cups water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Chop; set aside.
. Combine vinegar and next 5 ingredients in a small bowl, stirring with a whisk.
. Combine shrimp, bell pepper, and next 5 ingredients in a large bowl. Pour vinegar mixture over shrimp mixture, and toss gently.
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