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From Betsy at Recipelink.com, 03-24-2005
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Msg ID 3129348
Lemon-Lime Shrimp Salad

The base of this tasty seafood salad is cabbage, a cruciferous vegetable that's a good source of vitamin C. For easy preparation, chop the vegetables in a food processor while the shrimp are marinating.

1 clove garlic
3 tbsp. lemon juice
1 tbsp. hoisin sauce
1/8 tsp. red pepper flakes
pinch of white pepper
1 lb. medium peeled shrimp
1 medium head cabbage, grated
1 carrot, grated
1 cup chopped watercress
2 ripe red tomatoes, quartered
1/3 cup lime juice
2 tbsp. honey
1/2 tsp. salt (optional)
2 tbsp. chopped fresh basil
2 tbsp. roasted, chopped peanuts
crushed red pepper flakes

In a blender, combine the garlic clove, lemon juice, hoisin sauce, red pepper flakes and white pepper. Puree until smooth. Marinate the shrimp for 20 minutes. Meanwhile, mix together the lime juice, honey and salt (if desired) and toss into the salad. 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 red pepper flakes.

Each of the 4 servings contains 265 calories and 4 grams of fat.
Source: the American Institute for Cancer Research

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