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[Obesity Discussion]

MEXICAN SHRIMP AND VEGETABLE SALAD

Servings: 6
Prep time: 0:30:00
Bake/Cook time: 0:10:00

Calories: 249
Fat: 13 grams
Protein: 21 grams
Carbohydrates: 11 grams
Fiber: 4 grams
Net Carbs: 7 grams
4 turnips (about 1 pound), trimmed, peeled and cut into 1/2"
cubes
1 medium carrot, peeled, cut into 1/2" cubes
3 tablespoons olive oil
3/4 cup green salsa
2 pounds medium-large shrimp, peeled and deveined
1 medium tomato, cored, cut into 1/2" dice
1 head Boston lettuce, separated into leaves, washed and
dried
1 ripe avocado, peeled, pitted and cut into 1/2" cubes
4 tablespoons chopped fresh cilantro
1. In a medium saucepan, cook turnips and carrot in lightly
salted boiling water 7 to 8 minutes, until crisp-tender.
Drain and rinse under cold water. Pat dry. Heat oil in a
large skillet over medium-high heat. Add salsa and cook
5 minutes, until slightly thickened. Add shrimp and cook
2 minutes. Stir in vegetables; cook 2 minutes more until
shrimp are just cooked and vegetables are heated
through Arrange lettuce leaves on individual serving
plates. Top with shrimp mixture; garnish with avocado
cubes and cilantro.
This flavorful recipe is based on Rick Baylesss Shrimp Salpicon
from Salsas That Cook. Weve substituted lower-carb turnips for
the potatoes.

Atkins - Mexican Shrimp and Vegetable Salad

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