• 1 lime
  • 3 cloves garlic, minced
  • 1 pound fresh large shrimp, peeled and deveined
  • 3/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock
  • 1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
  • 1 small onion, cut in half and 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 teaspoon ground black pepper


Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime. Stir the lime juice, lime zest and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size re-sealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time. Heat the broth 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, stirring occasionally. Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro. Season with the black pepper.

Serve with your favorite Homemade Ciabatta Bread or saltine crackers

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