1 pound fresh or frozen large
shrimp in shells
4 cups water
1/4 tsp finely shredded
lemon peel
1/3 cup lemon juice
2 TBLS olive oil
2 TBLS thinly sliced green
onion
1 TBLS snipped fresh oregano
or 1 tsp dried oregano, crushed
1/2 tsp sugar
1/4 tsp crushed red pepper
1/4 tsp salt
1/8 tsp black pepper
1 clove garlic, minced
6 cups torn mixed greens
2 cups sliced papaya or
mango and/ or 2 cups strawberries, halved lengthwise
Thaw shrimp if frozen. Peel
and de-vein shrimp. In a medium saucepan bring
the water to a boiling.
Add shrimp. Return to boiling; reduce heat. Simmer,
uncovered for 1 to 3 minutes
or until shrimp turn pink. Drain. Rinse with
cold water. Drain. Set aside.
For marinade:
in a small mixing bowl stir together lemon peel, lemon juice,
oil,green onion, oregano,
sugar, crushed red pepper, salt, black pepper and garlic.
Place shrimp in a plastic
bag set in a deep bowl. Pour marinade over shrimp.
Close bag. Marinate in the
fridge for 2 to 3 hours, turning occasionally.
To serve: Divide
greens among 4 individual salad plates. drain shrimp,
reserving marinade. Arrange
shrimp and fruit on greens mixture. Drizzle
with reserved marinade over
salads. Makes 4 servings.
Nutrition facts per serving;
163 calories, 8 g total fat (1 g. saturated fat) 131 mg cholesterol,
312 mg sodium, 8 g carbohydrate,
2 g fiber, 16 g protein
Exchanges: 2 Lean meat,
1 Vegetable, 1/2 Fruit