DIABETIC SANTA FE SHRIMP
Yield: Makes 30 shrimp (6 servings)
Source: The New Family Cookbook For People with Diabetes
via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
1 pound (about 30) cooked shrimp, peeled, tails left on
1/4 cup fresh lime juice
3 tablespoons olive oil
2 cloves garlic, minced
4 green onions with green tops, chopped
1 small jalapeño pepper, seeds removed, finely chopped
2 tablespoons chopped roasted red pepper or pimiento
3 tablespoons chopped fresh cilantro
6 large leaves Boston or red leaf lettuce
DIRECTIONS
Place the shrimp in a glass bowl or zip-top bag.
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.
Lift the shrimp, with onion and pepper bits, from the marinade with a
slotted spoon.
Discard the marinade.
Serve the shrimp on lettuce leaves.
Nutritional Information Per Serving:
Calories: 122; Protein: 16 g; Sodium: 125 mg; Fat: 5 g; Carbohydrates: 4
g; Cholesterol: 114 mg; Dietary Fiber: 1 g ; Sugars: 2 g
Exchanges: 2 Lean Meat
