Tropical Shrimp Salad With Lime-Cilantro Dressing

Serves 4

Ingredients (shrimp and salad)
1 lb raw peeled & deveined shrimp
2 garlic cloves (minced)
4 tablespoons olive oil
1/2 lb mixed greens
1 ripe avocado, cut in slices
1 orange, peeled and cut in slices
1 jicama, peeled and cut julienne style
1 red pepper, cut julienne style

Ingredients (Lime-Cilantro Dressing)
2 limes (juice)
1/2 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 cup olive oil
Pinch oregano

Instructions

Shrimp: Whisk together garlic and olive oil in large bowl. Add shrimp and toss to coat. Marinate 1 hour. Grill shrimp 3 minutes on each side. Set aside.

Dressing: Place all ingredients in a blender. Blend on low speed until smooth.

Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper, and 1/2 of the lime-cilantro dressing.

To serve: Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp.

TD&N Nutrient Analysis (shrimp salad only using arugula): Calories: 433; Total Fat: 23 g; Saturated Fat: 3 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 15 g; Cholesterol: 172 mg; Sodium: 195 mg; Carbohydrates: 30 g; Fiber: 14 g; Protein: 28 g

TD&N Nutrient Analysis for 20 servings of dressing: Calories: 49; Total Fat: 5 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 0 mg; Carbohydrates: 0 g; Fiber: 0 g; Protein: 0 g