The key to this light and refreshing salad is the sea salt & clam vegetable juice. It adds wonderful flavor to the fresh vegetables and shrimp. Give it a try, its incredibly tasty!
cost per recipe: $11.97
The price is determined by the national average.
cups V8® Sea Salt & Clam Vegetable Juice
pound uncooked shrimp(21-25 count per pound)
each large jalapeño pepper (about 1/4 cup)
avocado, pitted, peeled and diced
cup diced seedless (English) cucumber
red onion(about 1/2 cup)
cup chopped fresh cilantro
head Bibb lettuce
Add 1 cup vegetable juice and shrimp to a 3-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to medium. Cook for 2 minutes or until the shrimp are cooked through. Drain the shrimp well in a colander. Place the shrimp into a bowl and refrigerate for 30 minutes.
Grate the zest and squeeze the juice from the lime.
Stir the jalapeño pepper, avocado, cucumber, onion, cilantro, remaining vegetable juice and lime juice and zest in a medium bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
Serve the shrimp mixture on the lettuce leaves.