1 clove garlic
3 tablespoon fresh lemon juice
1 tablespoon hoisin sauce (Chinese sauce)
1/8 teaspoon red pepper flakes
pinch of white pepper
1 pound medium shrimp, peeled
1 medium head cabbage, grated
1 carrot, grated
1 cup chopped watercress
2 ripe red tomatoes, quartered
1/3 cup fresh lime juice
2 tablespoon honey
1/2 teaspoon salt (optional)
2 tablespoon chopped, fresh basil leaves
2 tablespoon roasted, chopped peanuts
Additional crushed red pepper flakes (optional)
| | In a blender, combine the garlic clove, lemon juice,
hoisin sauce, red pepper flakes and white pepper.
Puree until smooth. Marinate the shrimp in the puree
for 20 minutes. Meanwhile, mix together the lime
juice, honey and salt and toss with the cabbage,
carrot, and watercress. Cook the shrimp in a
non-stick pan with the marinade for 2 to 3 minutes
-- it's done when it turns pink. Mound the shrimp
in the middle of the salad and place the quartered
tomatoes around the edges of the bowl. Garnish
with basil, peanuts and additional red pepper
flakes, if desired.Nutritional Information Per Serving: 242 Calories; 4 g Total Fat; 31 g Carb; 26 g Protein;
0 mg Cholesterol; 7 g; Dietary Fiber; 710 mg Sodium. Exchanges: 3 Meat; 3 Veg; 1/2 Fat.
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