MiladyB

Herb and Mesclun Salad with Grilled Shrimp

· 1/4 cup fresh lime juice
· 1/2 tsp ground cumin
· 1/4 tsp salt
· 1/4 tsp crushed red-pepper flakes
· 1 lb lg shrimp, shelled and deveined
· 6 cups mesclun or other mixed baby greens
· 1 cup fresh mint leaves
· 1 cup cilantro leaves
· 1 cup flat-leaf parsley leaves
· 1 sm red onion, thinly sliced
· 2 Tbsp vegetable oil


1. In medium bowl, whisk 2 tablespoons of the lime juice, 1/4 teaspoon of the cumin, 1/8 teaspoon of the salt, and a pinch of the pepper flakes. Stir in shrimp and marinate at room temperature, stirring occasionally, 20 minutes.

2. Meanwhile, place mesclun, mint, cilantro, parsley, and onion in serving bowl and refrigerate until ready to serve.

3. In small bowl, whisk together oil and remaining 2 tablespoons lime juice, 1/4 teaspoon cumin, 1/8 teaspoon salt, and remaining pepper flakes.

4. Lightly oil grill pan and preheat over medium heat. Grill shrimp about 2 minutes on each side, until bright pink and just opaque throughout. Do not overcook. (Shrimp may also be broiled for the same amount of time.) Toss shrimp with greens and dressing.

Makes 4 Servings

Per Serving: 210 cal, 26 g pro, 8 g carb, 9 g fat, 1 g sat fat, 220 mg chol, 3 g fiber, 434 mg sodium

Prep Time: 30 minutes

Marinating Time: 20 minutes

Cooking Time: 4 minutes

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote