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TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings

Ingredients

  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1-1/3 cups fresh or frozen corn
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green onions
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  • 1/2 teaspoon minced fresh basil
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Dash cayenne pepper

Nutritional Facts

1 cup: 300 calories, 10g fat (1g saturated fat), 172mg cholesterol, 471mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 27g protein Diabetic Exchanges:1-1/2 starch, 4 lean meat 1 vegetable 1 fat

Directions

  1. In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 2 servings.
Originally published as Corn and Shrimp Salad in Light & Tasty June/July 2005, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


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