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Carrot Marinade Sauce

Rock Shrimp Salad

8 oz Rock shrimp
Juice of 1/2 lime
8 oz chickpeas, drained
Salt and pepper to taste
1/2 red pepper, cut julienne
4 oz Chef Pascal Carrot Marinade Sauce
1/2 red onion, sliced
1 bib lettuce
2 tablespoons fresh, chopped cilantro
1/4 cup chopped chive for garnish

In a mixing bowl, add the chickpeas, red peppers, red onion, fresh cilantro, lime juice, and Chef Pascal Carrot Marinade Sauce. Toss gently together and let stand in refrigerator for 15 minutes. Meanwhile, bring a saucepan filled with water to a boil to cook shrimp (2 to 3 minutes). Add rock shrimp to the mixture and toss together. Add salt and pepper to taste. Place the lettuce leaves on a serving plate and spoon the shrimp mixture over the top. Garnish with chives and serve.




 
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