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Shrimp and Kiwi Salad

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 2 servings (serving size: 6 shrimp, 1 cup lettuce, and 1/2 cup kiwi)

Ingredients

  • 1 tablespoon olive oil, divided
  • 12 peeled and deveined large shrimp (about 3/4 pound)
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime rind
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon black pepper
  • 2 cups torn red leaf lettuce leaves
  • 1 cup cubed peeled kiwifruit (about 3 kiwifruit)

Nutrition Information

  • calories 330
  • caloriesfromfat 29 %
  • fat 10.7 g
  • satfat 1.5 g
  • monofat 5.4 g
  • polyfat 1.8 g
  • protein 36.9 g
  • carbohydrate 22.8 g
  • fiber 4.4 g
  • cholesterol 259 mg
  • iron 5.5 mg
  • sodium 405 mg
  • calcium 175 mg

How to Make It

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done. Remove from heat.

  2. Combine 2 teaspoons oil, onions, and next 7 ingredients (onions through black pepper) in a bowl. Add shrimp; toss to coat. Spoon mixture over lettuce; top with kiwi.