SUMMER SHRIMP SALAD
Yield: 4 servings
Source: "Express Lane Diabetic Cooking"
Info: http://diabeticgourmet.com/book_archive/details/9.shtml
Printable: http://diabeticgourmet.com/recipes/html/446.shtml
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 black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Salt to taste
- 8 tomato wedges
DIRECTIONS
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.