SUMMER SHRIMP SALAD: Daily Diabetic Recipe

SUMMER SHRIMP SALAD

Yield: 4 servings
Source: "Express Lane Diabetic Cooking"

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.

Nutritional Information Per Serving (3-4 ounces shrimp):
Calories: 188, Fat: 3 g, Cholesterol: 190 mg, Sodium: 808 mg,
Carbohydrate: 16 g, Dietary Fiber: 3 g, Sugars: 10 g, Protein: 23 g
Diabetic Exchanges: 1 Carbohydrate, 3 Very Lean Meat