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[Obesity Discussion]

MARINATED SHRIMP SALAD

Servings: 6
Prep time: 0:40:00
Bake/Cook time: 0:05:00

Calories: 154
Fat: 10 grams
Protein: 15 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
5 cups water
1 1/2 pounds large shrimp, shelled and deveined
2 celery ribs, thinly sliced diagonally
2 scallions, thinly sliced diagonally with some green portion
2 tablespoons chiffonade of fresh basil (see tip)
1 teaspoon Dijon mustard
1/2 teaspoon finely grated lemon zest
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
4 tablespoons fresh lemon juice (about 2 medium lemons)
4 tablespoons extra virgin olive oil
1. Fill a 3-quart saucepan with water and bring to a rolling
boil. Add shrimp and stir. Remove from heat. Cover and
let stand until shrimp are opaque and turn pink, about 7
minutes. Drain in a colander. Place shrimp in a bowl of
ice water and let stand 3 minutes to stop the cooking
process. Drain and pat dry with paper towels. Using a
sharp knife, halve shrimp lengthwise and place in a
large bowl. Toss in celery, scallions and basil.
2. In a small bowl, whisk mustard, lemon zest, salt, pepper
and lemon juice together until well blended. Slowly pour
in oil in a thin stream, whisking constantly, until blended.
Pour over shrimp mixture and toss well to combine.
Cover and marinate in the refrigerator for at least 7
hours to blend flavors, stirring occasionally. Serve at
room temperature.
This do-ahead salad is a hassle-free and sophisticated addition
to summer cookouts. Just marinate the salad overnight in an
airtight container, then pack in your picnic basket or cooler and
go!

Atkins - Marinated Shrimp Salad

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