1 pound shrimp, cooked, peeled with tails left on
1/4 cup lime juice
3 tablespoons olive oil
2 cloves garlic, minced
4 green onions, chopped with tops
1 jalapeno pepper, seeds removed, finely chopped
1 roasted red pepper or pimiento, chopped
3 tablespoons fresh cilantro, chopped
6 leaves Boston or red leaf lettuce
Place 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. 6 servings.
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, Cholesterol 114 mg, Sodium 125 mg, Total Carbohydrate 4 g, Dietary Fiber 1 g, Sugars 2 g, Protein 16 g
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