Ingredients Weight Measure
Vegetable oil 1 cup
Lime juice 6 Tbsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Salt 2 tsp.
Black pepper 1/2 tsp.
Cilantro leaves 1/2 cup
Red onion, minced 1/2 ea.
Jalapeños, minced 2 ea.
Medium shrimp, peeled, deveined, cooked 3 lbs.
Romaine lettuce, torn in bite-size pieces 2 heads
Green leaf lettuce, torn in bite-size pieces 2 heads
Cucumbers, sliced 1/2" 4 ea.
Tomatoes, cut in wedges 15 ea.


  1. In first bowl, combine vegetable oil, lime juice, TABASCO® Sauce, salt and black pepper, cilantro, red onions, jalapeños, and shrimp. Toss and refrigerate for 1 hour.
  2. In second bowl, toss romaine and green lettuce.
  3. To assemble salads, divide greens among salad plates and top with TABASCO® Sauce–shrimp mixture. Garnish with cucumber slices and tomato wedges.

Yield: 12-20 servings