Serve on top of a bed of mixed greens, couscous, or rice, or use in Shrimp and Crunchy Vegetable Spring Rolls. Prep: 20 minutes, Cook: 3 minutes.
This recipe goes with Shrimp and Crunchy Vegetable Spring Rolls with Sweet and Sour Chili Sauce
MyRecipes APRIL 2006
1. Combine first 3 ingredients in a large pot, and bring to a boil. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel and devein shrimp, leaving tails on.
2. Combine bell pepper and next 5 ingredients in a large bowl; add shrimp. Add sea salt and pepper, and toss lightly to mix. Serve immediately, or chill up to 24 hours.
*To save time, substitute peeled, cooked shrimp from your supermarket's seafood section and proceed with step 2.
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