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Spicey Cucumber Shrimp Salad

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“This is great for spring and summer outtings. I got this recipe from a friend and added some Louisiana/Mexico flare to it.”
READY IN:
24hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) bagdefrosted peeled and cooked shrimp
  • 10 ounces cherry tomatoes, halved
  • 3 -4 medium cucumbers, peeled and diced
  • 1 small vidalia onion, diced
  • 1 lemon, juice of
  • 1 jalapeno, diced
  • 1 teaspoon minced garlic
  • 14 cup Italian dressing
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 1 teaspoon louisiana hot sauce
  • 12 teaspoon tony's seasoning
  • 12 teaspoon tajin seasoning

Directions

  1. Add all ingredients into a large bowl with a lid and allow it to chill in the frig over night.
  2. Serve and enjoy -- .

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