I just have to admit up front ... I can claim absolutely NO credit for this recipe. It is from the TSFL Lean & Green Cookbook. But it was so yummy that I just had to pass it along. If you are following this program and don't have this recipe book yet, you really should get it. So worth every penny!!
Ingredients
1 lb (16 oz) raw shrimp, peeled and de-veined OR 14 oz fully cooked frozen shrimp, thawed
2 cups romaine lettuce, chopped or shredded
1 cup (2 medium) tomatoes, diced
1 cup cucumber, sliced
8 Tbsp Sun-Dried Tomato dressing, divided (recipe specified Newman's Own, but I couldn't find it at my local store, so I used the Kraft equivalent)
Preparation
Marinate shrimp in 6 Tbsp of dressing for 1-2 hours (I was only able to marinate it for about 30-45 minutes, and it still absorbed the flavor well). Prepare salad by washing vegetables and cutting them as indicated above; set aside. After shrimp has sufficiently marinated, pour entire contents (shrimp and marinade) into a skillet and cook over medium heat until shrimp are cooked through (or turn opaque in color), about 3-5 minutes. Place shrimp on top of salad and drizzle remaining dressing over.
Each serving counts as: 1 "Leanest" Protein Serving, 2 Healthy Fat Servings, 3 Vegetable Servings
Serves 2
Total cost of this meal was about $4-5. So, leaning towards the more expensive side, it cost about $2.50 per person. It was light, refreshing and super tasty. And as easy as it sounds. We will definitely be having this one again!
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