Ingredients

    Vinaigrette:

  • 1 large seedless orange, peeled and sectioned
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fat free mayonnaise
  • 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme leaves
  • 2 teaspoons extra-virgin olive oil

    Salad:

  • 1 package (9 ounces) frozen artichoke hearts, thawed
  • 12 raw shrimp (12 ounces)
  • 1 cup orange juice


Directions

  1. To prepare vinaigrette, place all vinaigrette ingredients except oil in blender or food processor; process until smooth. Pour mixture into medium non-metal bowl and whisk in oil until well blended. Fold artichoke hearts into vinaigrette. Cover and refrigerate several hours or overnight.
  2. Peel shrimp, leaving tails attached. Devein and butterfly shrimp. Bring orange juice to a boil in medium saucepan. Add shrimp and cook about 2 minutes or just until they turn pink and opaque.
  3. To serve, place about 3 artichoke hearts on each of 6 plates. Top each serving with 2 shrimp. Drizzle vinaigrette over tops. Garnish with fresh Italian parsley, if desired.

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Recipe Yield: Servings: 6

Nutritional Information Per Serving:

Calories: 135
Fat: 2 grams
Sodium: 236 milligrams
Protein: 12 grams
Carbohydrates: 19 grams

Diabetic Exchanges

1 Lean Meat; 1 Fruit; 1 Vegetable


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