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Santa Fe Shrimp

Source of Recipe

Marla


Recipe Introduction

This is a pretty appetizer-pink shrimp and green herbs set off against flecks of red pimiento-and a good make-ahead dish for a cocktail buffet or served on a plate and passed around as finger food. Cooked bay scallops, or sea scallops cut into two or three pieces, can be substituted for the shrimp. Number of Servings: 6

List of Ingredients

Diabetic Santa Fe Shrimp


Serving Size: 5 shrimp

shrimp, cooked, peeled with tails left on --- 1 lb

Lime Juice 1/4 cup ---

olive oil 3 Tbsp ---

clove garlic, minced 2 ea ---

green onion, chopped with tops 4 ea ---

jalapeno pepper,seeds removed, finely chopped 1 ea ---

roasted red pepper or pimiento, chopped 1 ea ---

cilantro, fresh chopped 3 Tbsp ---

Boston or red leaf lettuce 6 ea ---







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Recipe

1 Place shrimp in a glass bowl or zip-top bag.

2 Combine all the other ingredients except the lettuce in a small bowl; pour over the shrimp. Toss well to cover all surfaces of the shrimp. Refrigerate at least 1 hour to marinate, turning every 30 minutes.

3 Lift the shrimp, with onion and pepper bits, from the marinade with a slotted spoon. Discard the marinade. Serve the shrimp on lettuce leaves.

Exchanges Per Serving

2 Meat Lean

Nutrition Information

Amount per serving

Calories 122

Calories From Fat 43

Total Fat 5 g

Saturated Fat 1 g

Cholestrol 114 mg

Sodium 125 mg

Total Carbohydrate 4 g

Dietary Fiber 1 g

Sugars 2 g

Protein 16 g