Chili-Spiced Shrimp Salad with Mango-Pineapple Salsa

Chili-Spiced Shrimp Salad with Mango-Pineapple Salsa

This salad is a meal in itself, served with bread sticks or a slice of Crusty French Bread. Or, accompany it with a sandwich or bowl of Heart-Warming Winter Vegetable Soup.


1/2 pound raw large shrimp (approximately one dozen), peeled and deveined

1 teaspoon hot chili sesame oil or chili paste

8 cups mixed baby greens, washed and dried

1/3 cup fresh lemon juice

2 teaspoon sesame oil


Mango Pineapple Salsa



Preheat broiler.

1) Place shrimp in medium bowl and rub with chili-sesame oil. Let sit while broiler heats.

2) Place shrimp on foil-lined cookie sheet and place on middle rack of oven. Broil for one minute on each side or until shrimp are pink and cooked through.

3) Toss greens with lemon juice, sesame oil, and salt. Divide onto four plates. Top with 1/4 of Mango Pineapple salsa and arrange four shrimp on top of salsa. Makes 4 servings.

Nutritional Analysis per serving: 167 Calories; 25 percent fat (4.6 grams); < 1 gram saturated fat; 32 percent protein; 43 percent carbohydrate; 3.7 grams fiber.


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