Mexican Shrimp Salad

1 pound cooked shrimp
2 cups small broccoli florets
1 cup baby carrots, cut in 1/2″ chunks
1 pickled jalapeno pepper, seeded and minced
3 cups romaine lettuce, torn in 1″ pieces
1 cup cherry tomatoes (halved if large)
1 cup frozen corn
1/4 cup lime juice
1/4 cup chopped cilantro
1/2 cup plain non-fat yogurt
freshly ground black pepper to taste

Combine all ingredients and chill.

4-6 servings

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.