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Santa Fe Shrimp

Contains 1g dietary fiber and 2g sugars

Makes 30 shrimp (6 servings)
Ratings Rating: 5.00, 3 Votes | Read Comments
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  • 1 pound (about 30) cooked shrimp, peeled, tails left on
  • 1/4 cup fresh lime juice
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 green onions with green tops, chopped
  • 1 small jalapeno pepper, seeds removed, jalapeno finely chopped
  • 2 tablespoons chopped roasted red pepper or pimiento
  • 3 tablespoons chopped fresh cilantro
  • 6 large leaves Boston or red leaf lettuce


  1. Place the shrimp in a glass bowl or zip-top bag.
  2. Combine all the other ingredients except the lettuce in a small bowl; pour over the shrimp. Toss well to cover all surfaces of the shrimp. Refrigerate at least 1 hour to marinate, turning every 30 minutes.
  3. Lift the shrimp, with onion and pepper bits, from the marinade with a slotted spoon. Discard the marinade. Serve the shrimp on lettuce leaves.

Nutritional Information (Per Serving)
Protein:16 g
Sodium: 125 mg
Cholesterol:114 mg
Fat: 5 g
Carbohydrates: 4 g
Exchanges: 2 Lean Meat

Source: The New Family Cookbook For People with Diabetes

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