Margarita Shrimp Salad

• 1 tbsp. lime juice
• 2 tsp. grated lime peel
• 3 cloves garlic, minced
• 1 lb. fresh large shrimp, shelled and deveined
• 3/4 cup Swanson(R) Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1 medium orange pepper OR medium red pepper, cut into 2" long strips (about 1 1/2 cups)
• 1 small onion, sliced (about 1/4 cup)
• 1/4 cup chopped fresh cilantro leaves
• 4 cups torn romaine lettuce OR iceberg lettuce
• 2 large tomatoes, thickly sliced

1. Mix the lime juice, lime peel and garlic in a 12 x 8 x 2-inch nonmetallic shallow baking dish or gallon size resealable plastic bag. Add the shrimp and toss to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 30 minutes, turning the shrimp over a few times while it's marinating.
2. Heat the broth in a 2-quart saucepan over high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp.
3. Reduce the heat to medium. Add the shrimp and marinade. Cook until the shrimp turn pink. Stir in the cilantro. Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates.

lime juice, lime peel, garlic, shrimp, swanson, orange pepper, onion, cilantro, torn romaine lettuce, tomatoes

Taken from www.epicurious.com/recipes/member/views/margarita-shrimp-salad-1276070 (may not work)