Santa Fe Shrimp

This is a pretty appetizer — pink shrimp and green herbs set off against flecks of red pimiento. It's also a good make-ahead dish for a cocktail buffet. Serve on a plate and pass around as finger food. Cooked bay scallops or sea scallops, cut into two or three pieces, can be substituted for the shrimp.


Santa Fe Shrimp
This is a pretty appetizer-pink shrimp and green herbs set off against flecks of red pimiento-and a good make-ahead dish for a cocktail buffet or served on a plate and passed around as finger food. Cooked bay scallops, or sea scallops cut into two or three pieces, can be substituted for the shrimp.

Number of Servings: 6
Serving Size: 5 shrimp
Ingredients
Name Measure Weight
shrimp, cooked, peeled with tails left on --- 1 lb
Lime Juice 1/4 cup ---
olive oil 3 Tbsp ---
clove garlic, minced 2 ea ---
green onion, chopped with tops 4 ea ---
jalapeno pepper,seeds removed, finely chopped 1 ea ---
roasted red pepper or pimiento, chopped 1 ea ---
cilantro, fresh chopped 3 Tbsp ---
Boston or red leaf lettuce 6 ea ---
Preparation Instructions
1 Place 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.


Exchanges Per Serving


2 Meat Lean

Nutrition Information


Amount per serving
Calories 122
Calories From Fat 43
Total Fat 5 g
Saturated Fat 1 g
Cholestrol 114 mg
Sodium 125 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 16 g