Shrimp and Corn Fandango Salad

The Hungry Girl website has some wonderful low calorie, low fat, delicious recipes. This one can also be done with fresh corn and shrimp on the grill.

Shrimp & Corn Fandango Salad

Ingredients:
3 cups chopped romaine lettuce
1 cup dry coleslaw mix
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. seasoned rice vinegar
1/2 tbsp. lime juice
1 tsp. Mexican hot sauce (or milder sauce)
1/2 cup frozen yellow corn
3 oz. cooked and chilled ready-to-eat shrimp

Directions:
Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside.

To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl.

Add shrimp to the large bowl and drizzle dressing over the salad.

MAKES 1 SERVING
PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein -- POINTS® value 5*

Note: Add 1/4 cup chopped avocado onto this dish and your salad will have 320 calories, 7.5g fat, and 10.5g fiber (POINTS® value 6*)