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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp. Combine water, lemon half, and bay leaf in a Dutch oven; bring to a boil. Add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill. Discard lemon half and bay leaf.

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  • Cook orzo according to package instructions, omitting salt and fat. Drain; rinse with cold water, and drain.

  • Combine shrimp, orzo, cucumber, and next 7 ingredients in a bowl; toss gently. Cover and chill thoroughly.

  • Place 1 cup shredded lettuce on each of 2 salad plates. Spoon chilled shrimp mixture evenly over lettuce.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

277 calories; calories from fat 19%; fat 5.7g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 23.9g; carbohydrates 31.8g; fiber 0g; cholesterol 171mg; iron 0mg; sodium 470mg; calcium 0mg.
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