cilantro shrimp salad

Notes:

One simple way to make your diet more healthy is to eat more herbs and spices. One of my favorites is in this week’s Eat Well Live Well Recipe: cilantro! The health benefits associated with cilantro are extensive but it gets major recognition for diabetic support. In fact, cilantro is known in some parts of Europe as the “anti-diabetic plant.” In parts of India it is renowned for its anti-inflammatory benefits and in the United States used for fighting cholesterol.

The other key ingredient in this week’s recipe is shrimp–it’s an excellent source of selenium and an unusually low-fat, low-calorie protein.  A four-ounce serving of shrimp supplies 23.7 grams of protein (that’s 47.4% of the daily value for protein) for a mere 112 calories and less than a gram of fat. Shrimp are also a very good source of vitamin D and vitamin B12.

If you’re concerned about cholesterol, steam or grill your shrimps and benefit from its many health-promoting effects.

Ingredients:

  • 4 cups Mesclun lettuce mix, rinsed and dried
  • For the Shrimp:
  • 1 pound 21/25 shrimp, steamed, peeled and de-veined
  • 4 each ears of corn, cleaned and kernels removed
  • 1 red onion, finely diced
  • ¼ cup cilantro, minced
  • 1 cup cilantro vinaigrette
  • For the Cilantro Vinaigrette:
  • ½ cup cilantro, minced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • ½ cup red wine vinegar
  • 1½ cups virgin olive oil
  • Salt and pepper, to taste

Method:

  • For the Shrimp:
  • In a 2-quart bowl, toss the shrimp, corn, cilantro and red onion together.  Reserve chilled.
  • Make cilantro vinaigrette.
  • For the Cilantro Vinaigrette:
  • In a blender mix cilantro, garlic, shallots and vinegar. While the blender is running, slowly pour in the olive oil.
  • Season to taste with salt and pepper
  • Toss in the cilantro vinaigrette with the shrimp, corn and onion.  Put lettuce in serving bowl or plate and top with shrimp salad.
  • Garnish with the minced cilantro.

Makes 4 servings.

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