Mexican Shrimp Salad (Aguachile)

Yield: 4 serving

Per Serving: 1 leanest, 2 healthy fats, 3 green, 2 condiments

Total Time: 30 minutes

Ingredients

• 2 lbs. small, raw shrimp, peeled, deveined, and sliced in half lengthwise

• 6 tbsp lime juice

• 1 clove garlic

• 1 cup fresh cilantro, chopped

• 1 jalapeno, seeds removed

• ¼ tsp salt

• ¼ tsp ground black pepper

• 4 cups cucumber, halved lengthwise and sliced ⅛-inch thick

• 12 radishes, sliced thin

• 2 avocados

• 2 scallions, thinly sliced

Directions

1. Bring water to a boil and add shrimp. Cook for 1 to 2 minutes and strain. Rinse with cold water and set aside.

2. Combine lime juice, garlic, cilantro, jalapeno, salt, and pepper in a blender, and puree until smooth.

3. Pour marinade over shrimp and toss with cucumber, radishes, avocado, and scallions. Refrigerate until ready to serve.

4. For 1 portion, serve 7 ounces of shrimp with 1 cup cucumber, ¼ cup radishes, 3 ounces of avocado, and a ¼ of the scallions.

Nutrition Per Serving: 390 calories, 49g protein, 17g carbohydrate, 16g fat