Marinated Artichokes and Shrimp in a Citrus Vinaigrette
Prep Time: 10 Minutes
Servings: 6
Vinaigrette:
1 large seedless orange, peeled and sectioned
3 Tbsp red wine vinegar
3 Tbsp fat free mayonnaise
1 tsp fresh thyme or 1/4 tsp dried thyme leaves
2 tsp extra-virgin olive oil
Salad:
1 package (9 oz) frozen artichoke hearts, thawed
12 raw shrimp (12 oz)
1 cup orange juice
1. To prepare vinaigrette, place all vinaigrette ingredients
except oil in blender or food processor; process until smooth.
Pour mixture into medium non-metal bowl and whisk in oil until
well blended. Fold artichoke hearts into vinaigrette. Cover
and refrigerate several hours or overnight.
2. Peel shrimp, leaving tails attached. Devein and butterfly
shrimp. Bring orange juice to a boil in medium saucepan. Add
shrimp and cook about 2 minutes or just until they turn pink
and opaque.
3. To serve, place about 3 artichoke hearts on each of 6 plates.
Top each serving with 2 shrimp. Drizzle vinaigrette over tops.
Garnish with fresh Italian parsley, if desired.
Calories: 135
Protein: 12 g
Sodium: 236 mg
Fat: 2 g
Carbohydrates: 19 g
Exchanges: 1 Lean Meat; 1 Fruit; 1 Vegetable
Source: The Diabetic Newsletter