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Prep: 15 minutes Marinate: 30 minutes Cook: 10 minutes Makes: 4 servings (about 2 cups per serving) 1 tablespoon lime juice 2 teaspoons grated lime zest 3 cloves garlic, minced 1 pound fresh large shrimp, peeled and deveined 3/4 cup Swanson Chicken Stock 1 medium orange or red pepper, cut into 2-inch long strips (about 1 1/2 cups) 1 small onion, sliced (about 1/4 cup) 1/4 cup chopped fresh cilantro leaves 4 cups romaine lettuce or iceberg lettuce torn into bite-sized pieces 2 large tomatoes, thickly sliced 1/4 teaspoon ground black pepper

Stir lime juice, lime zest and garlic in 2-quart shallow, non-metallic baking dish or gallon-sized re-sealable plastic bag. Add shrimp and toss to coat. Cover dish or seal bag and refrigerate for 30 minutes, turning shrimp over several times during marinating. Heat stock in 2-quart saucepan over medium-high heat to a boil. Add pepper and onion, and cook until vegetables are tender-crisp. Reduce heat to medium. Add shrimp and marinade to saucepan and cook until shrimp are cooked through. Stir in cilantro. Divide lettuce, tomatoes and shrimp mixture among 4 serving plates. Sprinkle with black pepper.