Fennel Shrimp Salad
Shrimp Salad with a Honey Citrus Dressing

Servings: 4

• 1 large yellow grapefruit
• 1 orange
• Fresh orange juice
• 1 tablespoon salad oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/8 teaspoon ground white pepper
• 2 medium fennel bulbs, thinly sliced
• 1 medium sweet onion, thinly sliced
• 1 tablespoon cooking oil
• 24 peeled, deveined medium shrimp (about a pound)
• Boston lettuce leaves

Section grapefruit and orange over a small bowl to catch juices. Add enough fresh orange juice to make 1/4 cup.

For dressing: Add salad oil, honey, lime and lemon juices, garlic, and white pepper to 1/4 cup reserved juices. Whisk until combined and set aside.

Cook the fennel and onion in hot cooking oil for 2 minutes; cool to room temperature.

Meanwhile, rinse shrimp and pat dry. Cook in boiling water about 2 minutes or until shrimp turn opaque; drain. Rinse with cold water and drain again.

Arrange, lettuce on 4 plates. Place onion and fennel mixture in center; arrange shrimp, grapefruit, section, and orange sections around center. Drizzle with dressing.

Per serving: 195 Calories, 8g Fat; 2g Saturated Fat, 131mg Cholesterol, 169mg Sodium, 17g Carbohydrate, 1g Fiber, 16g Protein. Exchanges: 1 1/2 Vegetable, 1/2 Fruit, 2 Meat, 1/2 Fat.

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