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Tangy shrimp salad with summer vegetables
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Ingredients | |
1 pound | large peeled and deveined shrimp |
kosher salt | |
black pepper | |
1 pint | grape or cherry tomatoes, halved |
1 | cucumber, cut into thin half-moons |
1 | red bell pepper, thinly sliced |
1 cup | fresh flat-leaf parsley sprigs |
4 | scallions, sliced |
1 | jalapeño, seeded and chopped |
1 clove | garlic, thinly sliced |
3 tablespoons | extra-virgin olive oil |
1 tablespoon | fresh lemon juice |
Directions Bring a large saucepan of water to a boil. Add the shrimp and 1 tablespoon salt and cook until the shrimp are opaque throughout, 2 to 3 minutes. Drain the shrimp and run under cold water to cool. In a large bowl, toss the shrimp, tomatoes, cucumber, bell pepper, parsley, scallions, jalapeño, garlic, oil, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Let the salad marinate for 5 minutes before serving. By Sara Quessenberry, August 2008 See Nutritional Information for this recipe » Nutritional Information Per Serving Calories 252 | |
13g | Fat |
Sat Fat 2g Cholesterol 172mg Sodium 904mg Protein 26g Carbohydrate 10g Fiber 3g | |
5g | Sugar |
What does this mean? See Nutrition 101.
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