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Not vegetarian due to:
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(large sized), peeled and deveined.
cut into thin half-moons.
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Bring a large saucepan of water to a boil. Add the shrimp and 1 tablespoon salt and cook until the shrimp are opaque throughout, 2 to 3 minutes.
Drain the shrimp and run under cold water to cool.
In a large bowl, toss the shrimp, tomatoes, cucumber, bell pepper, parsley, scallions, jalapeño, garlic, oil, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Let the salad marinate for 5 minutes before serving.
Add baby spring greens, avocado, and mint as you take this salad and make it your own.
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
This recipe has the following nutrient totals:
Protein 24.5 g
Carbohydrates 7.05 g
Iron 0.33 mg
Fiber 2.37 g
Calcium 12.2 mg
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