Title: Caribbean shrimp salad
 Categories: Salads, Seafood
      Yield: 4 Servings
 
           Juice and grated rind of 1
           Lime
      3 tb Olive or salad oil
      1 tb Cider vinegar
      1 ts Honey
      6 dr Tabasco sauce
    3/4 ts Salt
      2 tb Chopped cilantro or parsley
      1 lb Cooked, shelled shrimp
     15 oz Can
      1 sm Green bell pepper
    1/2    Red onion -- diced
      2    Stalks celery -- sliced
           Thinly sliced lettuce
    1/2 lb Halved cherry tomatoes
           Black beans -- drained
 
  Place lime juice and rind in large bowl. Whisk in olive oil, cider
  vinegar, honey, Tabasco sauce, salt and cilantro. Add cooked shrimp.
  Stir. Add beans, green pepper, onion and celery. Stir. Refrigerate
  until chilled. Can be made a day ahead of tome. Serve on thinly
  sliced lettuce. Garnish with cherry tomato halves.