Ingredients

  • 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


Directions

  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.

Notes:

Contains 1g dietary fiber and 2g sugars


Recipe Yield: Makes 30 shrimp (6 servings)

Nutritional Information Per Serving:

Calories: 122
Fat: 5 grams
Sodium: 125 milligrams
Cholesterol: 114 milligrams
Protein: 16 grams
Carbohydrates: 4 grams

Diabetic Exchanges

2 Lean Meat



Book Title: The New Family Cookbook For People with Diabetes

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