Shrimp “Campechana” Salad

Yield: 4 servings

Complete Lean & Green Meal: 1 leanest, 2 healthy fats, 3 green, 3 condiments

Total Time: 30 minutes

Ingredients

• 2 lbs. peeled and deveined shrimp

• 1 lb. fresh whole tomatoes

• 1 jalapeno pepper

• 1 clove garlic

• 2 scallions, white part only

• ½ tbsp. olive oil

• 1 tsp dried oregano, preferably Mexican oregano

• 8 pitted green olives, halved

• 4 tbsp lime juice

• ½ cup chopped fresh cilantro

• 1 avocado, diced (9 oz. without pit)

• 8 oz. (about 2½ cups) romaine lettuce, washed and torn or chopped

• ¼ tsp each (or less) salt & pepper

Directions

1. Preheat oven to broil.

2. Bring a medium pot of water to a boil and cook shrimp about 2-3 minutes until pink. Remove shrimp and shock in an ice bath until cooled. Drain, pat dry, and set aside.

3. Toss tomatoes, jalapeno, garlic, and scallions in olive oil. Transfer to a sheet pan and broil about 5-10 minutes until outside skin is charred. Remove pan and allow to cool long enough to handle.

4. Remove core from tomatoes, stem from jalapeno, skin from garlic, and root of scallions. Place in a food processor and pulse until chopped or desired consistency.

5. Transfer tomato mixture to a mixing bowl. Add olives, lime juice, cilantro, avocado, shrimp, and toss well. Season with salt and pepper to taste. Pour over lettuce and serve.

Per serving: 350 calories, 12g fat, 14g carbohydrate, 49g protein