Shrimp Salad With Lemon Juice Recipe

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Nutrition per serving    (USDA % daily values)
CAL
189
FAT
27%
CHOL
36%
SOD
27%

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Ingredients for 4 servings

Olive oil

1/2 can mandarin oranges

1 large shallot, diced into 1/4-inch cubes

1 ripe avocado diced into 1/2-inch cubes

1/2 pound jumbo gulf shrimp (boiled with shells on in large pot of salty water for 45 seconds, then chilled in cold water. When chilled remove peel)

Sea salt and freshly ground black pepper

2 ripe lemons, juiced

1/2 bunch celery, chopped against the grain.

1/2 bunch cilantro leaves, roughly chopped

1 large ripe tomato, seeded and diced into 2/3-inch cubes

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