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How to make it

  • BOIL sugar snap peas in water for 3 to 5 minutes or until crisp tender.
  • Plunge in ice water; drain well.
  • MIX media crema, lemon juice, garlic, 1 teaspoon bouillon, oregano
  • and white pepper in medium bowl. Add sugar snap peas, tomatoes,
  • bell pepper and green onions; mix well. Refrigerate.
  • HEAT oil in large skillet over medium-high heat. Beat egg lightly in
  • medium bowl. Combine bread crumbs and remaining bouillon on a
  • plate. Dip shrimp in egg. Toss in bread crumb mixture.
  • COOK half of shrimp in single layer, turning once, until golden brown on both sides. Drain on paper towels.
  • Repeat with remaining shrimp.
  • SERVE salad on lettuce leaves; top with warm shrimp.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Wow, this sounds fantastic. A must try. Great post. You have my 5.
    Was this review helpful? Yes Flag

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