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Summer Shrimp Salad

Ingredients: 

1 pound frozen cooked medium shrimp
5 ounces frozen peas
1/2 cup low-fat mayonnaise
2 tablespoons minced green onion
1/4 cup minced celery
1/4 cup chopped roasted red bell pepper
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon freshly-ground black pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
Salt to taste
8 tomato wedges

Yield: 

4 Servings

Method: 

Thaw the shrimp and peas thoroughly.

In a large bowl, mix the thawed shrimp and peas with the mayonnaise, celery, green onion, red bell pepper, and spices. Refrigerate for 1 hour. Serve with tomato wedges.

This recipe yields 4 servings. Serving size: 3 to 4 ounces shrimp.

Exchanges Per Serving: 3 Very Lean Meat, 1 Carbohydrate.

Nutrition Facts: Calories 188; Calories from Fat 30; Total Fat 3g; Saturated Fat 0g; Cholesterol 190mg; Sodium 808mg; Carbohydrate 16g; Dietary Fiber 3g; Sugars 10g; Protein 23g.