Tropical Shrimp Salad

1 pound small shrimp, cooked and peeled
1 cup celery, chopped
1 red bell pepper, chopped
1 cup baby carrots, sliced crosswise
1 10-ounce bag baby spinach leaves
1/2 cup cilantro or flat parsley leaves, chopped
1 tablespoon lime juice
1 teaspoon grated lime rind
1/4 cup rice vinegar
1 teaspoon cumin
pinch cayenne, or to taste
4 ripe bananas, sliced
1/2 cup chopped nuts (your choice: macadamias, cashews, pecans, peanuts, whatever you like)

Combine all ingredients except the bananas and nuts, mix well and chill until ready to serve. Stir the bananas in gently and sprinkle the nuts on each serving.

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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.