salad for daily lunch

Ingredients

• 1 1/2 tablespoons lime juice, preferably freshly squeezed
• 1 tablespoon chopped cilantro
• 1 small scallion, white and green parts, chopped
• 1/2 tablespoon hoisin sauce (optional)
• 1/2 teaspoon extra-virgin olive oil
• 1/4 teaspoon minced garlic
• pinch of ground white pepper
• 8 ounces large shrimp, peeled, deveined, and rinsed
• 1 tablespoon chopped red bell pepper
• lettuce leaves

Directions

1. In a large bowl, combine the lime juice, cilantro, scallion, hoisin sauce, oil, garlic, and white pepper. Whisk to mix. Set aside.
2. In a large nonstick skillet over medium heat, warm 1 tablespoon of the reserved mixture. Add the shrimp. Cook, tossing, for 2 to 3 minutes, or until the shrimp are opaque. Pour the skillet contents into the reserved mixture. Add the bell pepper. Cover and refrigerate, tossing occasionally, for 30 minutes. Place two serving dishes in the refrigerator, if desired.
3. Line each chilled plate with the lettuce leaves. Spoon the shrimp and some of the marinade onto the lettuce.

Nutritional Facts per serving

CALORIES	150.6 CAL
FAT	3.4 G
SATURATED FAT	0.6 G
SODIUM	235 MG
CARBOHYDRATES	5.1 G
TOTAL SUGARS	1.8 G
DIETARY FIBER	0.7 G
PROTEIN	23.7 G