Southern Shrimp Salad
Serve on lettuce or on rolls.

Servings: 4

1 pound cooked shrimp, peeled and deveined
1/2 cup low fat mayonnaise (we used Hellman's)
1/3 cup chopped celery
1 tablespoon chopped green onion
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon Worcestershire sauce

Cut shrimp in half or chop coursely if large. Combine with remaining ingredients. Chill 1 hour. Serve on lettuce leaves or in a roll.

Per Serving: 145 Calories; 3g Fat (21.1% calories from fat); trace Saturated Fat; 24g Protein; 3g Carbohydrate; trace Dietary Fiber; 221mg Cholesterol; 556mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Other Carbohydrates.


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