Shrimp and Avocados With Chiles & Lime - 15g Carbs, 7g Fiber
From: Denise Austin
Makes 4 servings
Shrimp are a great low-fat, protein-rich delicacy with a touch of
omega-3 fatty acids. Mix them up with the monounsaturated fats
found in avocados and olive oil for a power lunch.
1 lb medium shrimp, thawed if frozen, peeled and deveined
1/2 tsp grated lime peel
3 Tbsp fresh lime juice, divided
1 tsp ground cumin, divided
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
1 lb ripe tomatoes, cut into 1/2" chunks
1/2 cup coarsely chopped sweet white onion
1/4 cup + 2 Tbsp coarsely chopped fresh cilantro
2 Tbsp chopped pimiento-stuffed green olives
1-2 tablespoons finely chopped fresh jalapeno chile pepper, with
the seeds (wear plastic gloves when handling)
2 Tbsp extra-virgin olive oil
1 ripe avocado, pitted, peeled, and cut into chunks
4 cups mixed greens
To Make:
Place the shrimp in a medium bowl and add the lime peel, 1 tablespoon
lime juice, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, black pepper,
and red pepper. Mix well, cover, and set aside while preparing the salad.
In another medium bowl, combine the tomatoes, onion, 1/4 cup cilantro,
olives, jalapeno, oil, and the remaining 2 tablespoons lime juice,
1/2 teaspoon cumin, and 1/4 teaspoon salt. Mix well. Let stand for
10 to 15 minutes to blend the flavors. Add the avocado and mix gently.
Place the greens in a large shallow bowl and mound the avocado mixture
in the center.
Spray a medium nonstick skillet with cooking spray. Warm over
medium-high heat. Add the shrimp and cook, turning often, for about
4 minutes, or until just opaque in the thickest part.
Add the shrimp and any pan juices to the salad and sprinkle with the
remaining 2 tablespoons cilantro. Serve immediately.
Per serving:
296 Calories, 15g Carbohydrates, 27g Protein, 16g Total Fat,
170mg Cholesterol, 7g Dietary Fiber, 570mg Sodium