Yucatán Shrimp Cocktail Salad

Anaheim chiles and avocado give this shrimp salad a Mexican spin. Anaheim chiles have a long, narrow shape and a sweet, simple taste with just a hint of heat. Total time: 30 minutes.

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients

• Cooking spray
• 1 1/2  pounds  peeled and deveined medium shrimp
• 1/8  teaspoon  ground red pepper
• 1/4  cup  fresh lime juice
• 2  tablespoons  cider vinegar
• 1  tablespoon  honey
• 1/2  teaspoon  salt
• 1  cup  chopped seeded peeled cucumber
• 1  cup  halved cherry tomatoes
• 1  cup  chopped seeded Anaheim chile
• 1/2  cup  thinly sliced celery
• 1/2  cup  sliced green onions
• 1/2  cup  chopped fresh cilantro
• 1/2  cup  diced peeled avocado

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and red pepper; sauté 4 minutes. Remove from heat; set aside.

Combine juice, vinegar, honey, and salt in a large bowl, stirring well with a whisk. Add cucumber and remaining ingredients; toss well. Add shrimp mixture; toss well.

Nutritional Information

Calories:

271 (23% from fat)

Fat:

7g (sat 1.2g,mono 2.9g,poly 1.7g)

Protein:

35.8g

Carbohydrate:

12.8g

Fiber:

2.7g

Cholesterol:

259mg

Iron:

4.7mg

Sodium:

569mg

Calcium:

117mg