YIELD Makes 6 to 8 servings
INGREDIENTS
2 cups cooked and peeled medium shrimp 2 large, ripe tomatoes, peeled and diced 1 cucumber, peeled, seeded and diced 1 cup diced celery 1 can (4 ounces) chopped green chilies, drained 1/3 cup finely diced onion 2 tablespoons brown sugar, or more to taste 2 tablespoons vegetable oil Juice of 2 limes 1 jalapeño pepper,* seeded and finely minced 1/2 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon black pepper 2 bay leaves Dash hot sauce 6 to 8 red leaf lettuce leaves *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Combine all ingredients except lettuce in large nonreactive bowl. Cover; refrigerate overnight. Remove and discard bay leaves. Stir salad. Serve on lettuce leaves.