Lobster And Shrimp Salad With Fresh Vegetables

Recipe Ingredients

6		Lobster tails - (8 oz ea)
1 lb	454g / 16oz	Tiger shrimp
6		Fresh corn - shucked
1 1/2 lbs	681g / 24oz	Zucchini - diced
1 1/2 lbs	681g / 24oz	Cherry tomatoes - halved
4		Scallions, white part and 2" green - chopped
1/4 cup	36g / 1.3oz	Fresh tarragon - chopped
1/4 cup	36g / 1.3oz	Fresh basil - chopped
1 cup	40g / 1.4oz	Endive leaves
		Vinaigrette
		Juice of 2 lemons
1 1/2 teaspoons	7.5ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt - (optional)
		Freshly-ground black pepper - to taste
5 tablespoons	75ml	Olive oil
5 tablespoons	75ml	Sparkling water

Recipe Instructions

Remove the lobster meat from the shells and slice into thin slices. Remove the shells and tails from the shrimp and clean. Slice in half, lengthwise and add to the lobster meat.

Simmer the shucked corn for 3 minutes. Remove from the water and cool until they can be held. Remove the corn kernels with a sharp knife and add to the seafood.

Add the zucchini, cherry tomatoes, and scallion, as well as the herbs and endive leaves. Cover and refrigerate.

Just before serving, mix all of the ingredients of the vinaigrette in a small bowl, including the salt if using. Sprinkle over the seafood and toss.

This recipe yields 8 servings.

Exchanges Per Serving: 4 Lean Protein, 1 1/2 Carbohydrate (1 bread/starch, 1 vegetable).

Nutrition Facts: 307 calories (30% calories from fat), 33 g protein, 11 g total fat (1.4 g saturated fat), 23 g carbohydrates, 4 g dietary fiber, 43 mg cholesterol, 527 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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