CARIBBEAN SHRIMP SALAD

1/2 lb. medium shrimp
2 large plum tomatoes, seeded and chopped
1 cup canned black beans, rinsed and drained
1/2 mango, chopped
1/3 cup chopped red onion
1 small jalapeno pepper, seeded and finely chopped
1/2 cup fresh orange juice
1 Tbsp. fresh lime juice
Salt and freshly ground black pepper
4 cups loosely packed (6 large) red lettuce leaves

Bring 2 quarts of water to boil in large saucepan. Add shrimp and cook until they turn pink and curl, 3 to 4 minutes. Drain and peel. Halve shrimp crosswise, and place in a mixing bowl.

Add tomatoes, beans, mango, onion, jalapeno pepper and the orange and lime juices. Season to taste with salt and pepper.

Tear lettuce into bite-size pieces and divide among 4 plates. Top each with one-fourth of the shrimp mixture and serve.

Servings: 4

Per servings: Calories: 162, Protein: 16 g, Sodium: 294 mg, Fat: 2 g, Carbohydrates: 20 g
Exchanges: 2 Vegetable, 1 Bread/Starch, 2 Lean-Meat

Adapted from source: American Institute for Cancer Reasearch