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Recipe Summary

Yield:
5 (1 1/2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp. Bring water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well, and rinse with cold water.

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  • Combine shrimp, orzo, and next 3 ingredients in a large bowl. Combine lemon juice, oil, and salt; add to shrimp mixture, and toss lightly. Cover and chill at least 8 hours.

  • To serve, add chopped cucumber and tomato to shrimp mixture; toss well. Place 3 lettuce leaves on each of 5 salad plates. Spoon shrimp mixture evenly over lettuce. Garnish with cucumber slices, if desired.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

311 calories; calories from fat 24%; fat 8.2g; saturated fat 3.3g; mono fat 3.1g; poly fat 1g; protein 27.2g; carbohydrates 32.2g; cholesterol 192mg; sodium 526mg.
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