Chilled Citrus Shrimp Salad

Ingredients:
1 bag of cooked shrimp
1 lemon, or citrus fruit of your choice (zest and juice)
1 sweet bell pepper (yellow, orange or red)
1 large tomato
1/4 purple onion
1/2 large cucumber
1/2 Tbsp. garlic powder
2 Tbsp. lemon pepper
1/2 tsp. chili powder
Drizzle of honey

Defrost shrimp and remove tails. Drain off all excess water and pat dry with paper towels. Chop shrimp into bit sized pieces and place in large bowl. Zest the lemon on top of shrimp, squeeze in lemon juice, and top with seasonings.

Chop all vegetables into same sized pieces and place in bowl with shrimp. We added a drizzle of honey as well to balance the spicy and citrus flavors, but this is totally optional if you're trying to strictly limit carb intake. Mix well.

You can serve immediately but the flavors will meld better if left in the fridge for a few hours.

Serve as a standalone entree, as a salad topping, atop quinoa or as lettuce wraps. Or, like true California natives, we served this up as a taco!!

Two corn tortillas, smothered in plain Greek yogurt, topped with fresh spring mix lettuce and our chilled shrimp, drizzled with a few drops of chili sauce for extra heat. Yum!

**note this makes approximately 8 servings.