Margarita Shrimp

1 tbsp. lime juice
2 tsp. grated lime zest
3 cloves garlic, minced
1 lb. fresh large shrimp, peeled and deveined
3/4 cup Swanson® Chicken Stock
1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups romaine lettuce OR iceberg lettuce torn into bite-sized pieces
2 large tomatoes, thickly sliced
1/4 tsp. ground black pepper



DIRECTIONS:
-Stir the lime juice, lime zest and garlic in a 2-quart shallow nonmetallic baking dish or a gallon sized resealable plastic bag.
-Add the shrimp and toss to coat.
-Cover the dish or seal the bag and refri gerate for 30 minutes, turning the shrimp over several times during marinating.

-Heat the stock in a 2-quart saucepan over medium-high heat to a boil.
-Add the pepper and onion and cook until the vegetables are tender-crisp.

-Reduce the heat to medium.
-Add the shrimp and marinade to the saucepan and cook until the shrimp are cooked through.
-Stir in the cilantro.
-Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates.
-Sprinkle with the black pepper.

Serves 4.


Nutrition Facts
Serving Size 342 g

Amount Per Serving
Calories 155 Calories from Fat 3
% Daily Value*
Total Fat 0.4g 1%
Cholesterol 162mg 54%
Sodium 153mg 6%
Total Carbohydrates 17.2g 6%
Dietary Fiber 3.7g 15%
Sugars 10.2g
Protein 23.5g

Vitamin A 25% • Vitamin C 88%
Calcium 5% • Iron 4%

Nutrition Grade B+