Fusilli Salad With Grilled Sea Food And Vegetables

Recipe Ingredients

		Olive oil cooking spray - as needed
1/2 lb	227g / 8oz	Large shrimp - peeled, deveined
1/2 lb	227g / 8oz	Sea scallops
1 lb	454g / 16oz	Broccoli florets
8 oz	227g	Fusilli or other cork screw pasta
2 lbs	908g / 32oz	Vine-ripened tomatoes - peeled, seeded,
		And diced
1/4 cup	59ml	White wine vinegar
1/2 teaspoon	2.5ml	Grated lemon rind
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Sugar
3 tablespoons	45ml	Chopped flat-leaf parsley
1 tablespoon	15ml	Fresh thyme leaves
1/4 teaspoon	1.3ml	Kosher salt - (optional)
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
		Lettuce cups
		Extra thyme or parsley for garnish

Recipe Instructions

Coat a ridged skillet with cooking spray. Grill the seafood over high heat until done, about 2 minutes for shrimp and 3 minutes for scallops, depending on size. You may also grill over coals. Refrigerate until ready to assemble.

Blanch the broccoli in lightly salted boiling water until crisp cooked. Drain under cold water to stop cooking. Refrigerate. In the same water, cook the pasta according to package directions until cooked al dente. Drain and place in serving bowl.

Add the tomatoes, vinegar, lemon zest, garlic, sugar, parsley, thyme, salt (if using) and pepper, and reserved broccoli. Toss to coat.

Just before serving add the olive oil and seafood. Gently toss. To serve, place lettuce cups on plate and divide the salad between them. Garnish with extra herbs.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Meat, 4 Carbohydrate (3 Bread/Starch, 3 Vegetable), 1 Fat.

Nutrition Facts: 456 calories (19% calories from fat), 31 g protein, 10 g total fat (1.3 g saturated fat), 62 g carbohydrates, 8 g dietary fiber, 95 mg cholesterol, 267 mg sodium.

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

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