QUICK AND SPICY SHRIMP SALAD

1 Pound shrimp, peeled and cooked
6 Leaves red leaf lettuce
3 Tablespoons chopped fresh cilantro
1 Red bell pepper, chopped
1 Jalapeno pepper, chopped
4 Green onions, chopped
2 Garlic cloves, minced
3 Tablespoons olive oil (extra virgin)
¼ Cup lime juice

Place shrimp in a glass bowl or zip-top bag. Combine all the other ingredients except the lettuce in a small bowl; pour over the shrimp. Toss well to cover all surfaces of the shrimp. Refrigerate at least 1 hour to marinate, turning every 30 minutes. Lift the shrimp, with onion and pepper bits, from the marinade with a slotted spoon. Discard the marinade. Serve the shrimp on lettuce leaves.

Serving size: 1/6 of salad
Calories: 122
Fat: 5 g
Cholesterol: 114 mg
Carbohydrate: 4 g
Protein: 16 g
Sodium: 125 mg

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