World Famous Recipes

Backcountry BBQ Shrimp Salad – 28g Carb, 6g Fiber

From: www.calolive.org
Makes 4 servings
  
3/4 lb large shrimp, peeled and deveined
1/3 cup low-sodium barbecue sauce, divided
1/4 cup low-fat buttermilk
2 Tbsp nonfat sour cream
1/3 cup green onions, sliced
1 Tbsp minced jalapenos pepper*
1/2 tsp kosher salt
1/8 tsp black pepper
1 1/2 cups yellow corn, blanched
4 oz shredded romaine lettuce
1 cup shredded carrots
1 cup California Ripe Olives, pitted
3 oz sliced radishes
1/3 cup dry roasted peanuts

Place shrimp in a shallow baking dish and top with 1/2 cup of barbecue
sauce. Toss to evenly coat and set aside to marinate for at least
15 minutes.

Whisk buttermilk, sour cream, green onions, jalapenos, salt and pepper
together in a small mixing bowl. Set aside.

Combine corn, lettuce, carrots, California Ripe Olives, radishes and
peanuts in a large mixing bowl. Set aside.

Grill shrimp over a medium high heat for 1-2 minutes on each side until
cooked through, brushing with remaining barbecue sauce while cooking.

Toss corn mixture with buttermilk dressing and transfer to serving
plates. Top with grilled shrimp and serve.

Serves 4

Nutrients per Serving:
Calories: 303
Calories from Fat: 33 %
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 129 mg
Carbohydrate: 28 g
Fiber: 6 g
Protein: 24 g
Sodium: 827 mg

Dietary exchanges: 2 Starch, 3 Meat, 1 Fat

NOTE: 
*Jalapeno peppers can sting and irritate the skin; wear rubber gloves
when handling peppers and do not touch eyes. Wash hands after handling.