Southwestern Shrimp Salad With Corn And Peaches

Recipe Ingredients

3		Fresh corn ears - shucked, and (medium)
		Kernels removed from the cob
1		Brine-packed roasted red pepper - (5 oz) - drained, and
		Coarsely chopped
1		White onion - chopped (small)
1/4		Jicama - (abt 4 oz) - peeled, and (medium)
		Cut into julienne strips
1/4 teaspoon	1.3ml	Cumin seed
1		Garlic clove - minced
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Fresh lime juice
1		Fresh jalapeño chile pepper - seeded, and
		Finely minced
1 lb	454g / 16oz	Peeled cooked large shrimp - thawed if frozen
2 lbs	908g / 32oz	Ripe peaches (large)
1		Radicchio - separated into
		Leaves
1/4 cup	23g / 0.8oz	Minced fresh herbs - for garnish
		= (cilantro, chervil, basil, mint, or
		Flat-leaf parsley)
		Freshly-ground black pepper - to taste

Recipe Instructions

In a medium pot of boiling water, blanch the corn kernels for 2 minutes. Drain and refresh under running cold water. Put the corn in a large bowl; add the roasted pepper, onion, and jicama.

In a small skillet, toast the cumin seeds over medium heat, stirring constantly until fragrant, 1 to 2 minutes. Remove the seeds from the skillet, let cool slightly, then crush them with a mortar and pestle or in a spice grinder.

In a glass measure, combine crushed umin seeds, olive oil, lime juice, garlic, and jalapeño. Whisk to combine.

Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture. Toss to coat. (Salad can be made ahead up to this point, each part covered, and refrigerated.)

Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin). Cut in half and remove the pits. Slice into wedges and add to the salad bowl.

When ready to serve, arrange 2 or 3 radicchio leaves on individual dinner plates. Toss the corn-peach mixture and spoon onto the leaves.

Arrange the shrimp over the salad and spoon on any remaining dressing.

If desired, garnish with chopped herbs. Season with pepper.

This recipe yields 4 servings.

Exchanges Per Serving: 3 1/2 Lean Protein, 1 1/2 Carbohydrate (1 bread/starch, 1/2 fruit), 1 vegtable.

Nutrition Facts: 306 calories (26% calories from fat), 29 g protein, 9 g total fat (1.4 g saturatated fat), 30 g carbohydrate, 6 g dietary fiber, 221 mg cholesterol, 408 mg sodium.

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

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