(Contributed by Lori)
1 pound cooked shrimp
2 cups small broccoli florets
1 cup 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 (oops, not whole, I guess and I actually used canned which was fine)
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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