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shrimp salad

Yield: Makes 6 servings.

• 3 cups peeled, deveined cooked shrimp, coarsely chopped
• 1 small onion, minced
• 1/2 cup olive or vegetable oil
• Juice of three limes
• salt and ground black pepper
• 3 cups cooked rice
• 2 large avocados, peeled, seeded, and diced
• 1/2 cup chopped pitted green olives
• 3 tablespoons finely chopped cilantro
• 3 jalapeno peppers, seeded, deveined, and finely chopped
• whole shrimp to garnish (optional)
• cilantro for garnish (optional)

Combine shrimp and onion in large mixing bowl. Whisk oil into lime juice; add salt and pepper to taste. Pour dressing over shrimp and onion; marinate two hours. 
Add rice, avocados, olives, cilantro and jalapeno peppers; toss lightly but thoroughly. Garnish with whole shrimp and cilantro sprigs, if desired.

Nutrition Facts
Calories 504   
% Daily Value: Total Fat 35g; Cholesterol 124mg; Sodium 648mg; Total Carbohydrate 33g; Dietary Fiber 3g; Protein 18g

Recipe courtesy of USA Rice Federation ( 

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