Mexican Style Shrimp Salad
Serve with baked tortilla chips.

Servings: 4 (1 3/4 cup servings)

Cooking spray
1 1/2 pounds peeled, deveined medium shrimp
1/8 teaspoon ground red pepper
1/4 cup fresh lime juice
2 tablespoons cider vinegar
1 tablespoon honey
1/2 teaspoon salt
1 cup chopped seeded peeled cucumber (optional)
1 cup halved cherry tomatoes
1 cup chopped seeded Anaheim chile
1/2 cup thinly sliced celery
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro
1/2 cup diced peeled avocado

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and red pepper; sauté 4 minutes. Remove from heat; set

Combine juice, vinegar, honey, and salt in a large bowl, stirring well with a whisk. Add cucumber and remaining ingredients; toss well. Add shrimp
mixture; toss well.

Per Serving: 269 Calories; 6g Fat (21.1% calories from fat); 1g Saturated Fat; 36g Protein; 17g Carbohydrate; 2g Dietary Fiber; 259mg Cholesterol;
544mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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