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June 05, 2006
Shrimp Salad with Red Bell Pepper and Lime Vinaigrette
Shrimp Salad with Red Bell Pepper and Lime Vinaigrette
¼ cup plus 1 Tbsp Fat Free Italian salad dressing, divided
3 tsp of jerk seasoning, divided
1 pound of small to medium raw shrimp, peeled, deveined
Grated peel from 2 limes (reserve limes)
2 Tbsp honey
3 cups hot cooked brown rice
1 cup of fruit salsa
1 cup diced red bell pepper
½ cup diced red onion
¼ cup chopped fresh cilantro
Combine 1 Tbsp Italian dressing and 2 tsp jerk seasoning in a bowl. Add shrimp and mix well. Let stand 5-10 minutes.
Heat grill pan over medium heat. Place lime halves, cut side down, on grill. Cooked until lightly charred, about 5 minutes; remove limes, cool and juice.
Spray grill pan with non-stick cooking spray. Grill shrimp until pink and cooked through, about 2 minutes per side.
Combine lime juice, lime peel, remaining 1 tsp jerk seasoning, and honey in a small bowl. Whisk in remaining ¼ cup Italian dressing.
Combine rice, fruit salsa, bell pepper, onion, cilantro, and shrimp in a large bowl. Pour lime dressing mixture over and gently toss to coat. Let stand 15 minutes to blend flavors.
Makes 4 servings
Per serving: 415 calories, 3 g fat, 172 mg cholesterol, 451 mg sodium, 68 g CHO, 5 g fiber, 27 g protein
Posted by Lisa at June 5, 2006 06:15 PM
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