Shrimp Salad With Dill And Cucumber

Recipe Ingredients

3		Water
1		Lemon - sliced into wedges
1 teaspoon	5ml	Whole black peppercorns
2		Bay leaves
1 1/2 lbs	681g / 24oz	Medium shrimp - deveined, peeled
1/2 cup	118ml	Reduced-fat mayonnaise
1/2 cup	31g / 1.1oz	Minced onion
2 cups	292g / 10oz	Diced peeled seeded cucumber
2 tablespoons	30ml	Chopped fresh dill

Recipe Instructions

Bring the water to a boil in a large pot. Add the lemon wedges, peppercorns, and bay leaves. Add the shrimp and cook for 3 minutes, or until the shrimp is fully done. Drain the water and cover with ice water to cool the shrimp.

Once the shrimp is cool, drain the water and coarsely chop the shrimp. Combine the shrimp with remaining ingredients. Refrigerate for 1 hour, then serve.

This recipe yields 6 servings. Serving size: about 1/2 cup.

Exchanges Per Serving: 3 1/2 Very Lean Meat, 1/2 Vegetable, 1 Fat.

Nutrition Facts: Calories 183; Calories from Fat 72; Fat 8g; Saturated Fat 1g; Cholesterol 228mg; Sodium 395mg; Carbohydrates 4g; Dietary Fiber 1g; Sugars 0g; Protein 24g.

Source:
American Diabetes Association at http://www.diabetes.org

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