2019-05-01_Diabetes_Self-Management

Hot Shrimp with Cool Salsa

MAKES 4 SERVINGS

SERVING SIZE: 3-4 LARGE SHRIMP WITH ¼ CUP SALSA

Nutrients per Serving: Calories 132, Total Fat 2g, Saturated Fat 1g, Protein 19g, Carbohydrates 8g,

Cholesterol 175mg, Fiber 1g, Sodium 398mg

Dietary Exchange: ½ Fruit, 2 Meat

¼ cup salsa

4 tablespoons fresh lime juice,

divided

1 teaspoon honey

1 clove garlic, minced

2-4 drops hot pepper sauce

1 pound large shrimp, peeled and

deveined, with tails intact

1 cup finely diced honeydew melon

½ cup finely diced unpeeled

cucumber

2 tablespoons minced parsley

1 green onion, finely chopped

1½ teaspoons sugar

1 teaspoon olive oil

¼ teaspoon salt

1. To make marinade, combine salsa, 2
   tablespoons lime juice, honey, garlic and hot
   pepper sauce in small bowl. Thread shrimp
   onto skewers. Brush shrimp with marinade;
   set aside.


2. To make salsa, combine remaining 2
   tablespoons lime juice, melon, cucumber,
   parsley, onion, sugar, oil and salt in me-
   dium bowl; mix well.


3. Grill shrimp over medium coals 4 to 5
   minutes, or until shrimp turn pink, turning
   once. Serve with salsa.

Avocado

Smash

MAKES ¾ CUP
SERVING SIZE:
3 TABLESPOONS

Nutrients per Serving:
Calories 64, Total Fat 5g,
Saturated Fat 1g, Protein
2g, Carbohydrates 4g,
Cholesterol 0mg, Fiber
2g, Sodium 182mg

Dietary Exchange:
1 Fat

1 ripe medium
avocado,
peeled and
pitted

1 tablespoon lime
juice

¼ cup plain
nonfat Greek
yogurt

1 teaspoon Dijon
mustard

¼ teaspoon salt

Chopped
fresh chives
(optional)

Roughly mash avocado
with fork in shallow
bowl. Stir in remain-
ing ingredients and
sprinkle with chives.
Serve immediately.

Tip: This dip is great
with raw veggies,
such as cucumber
slices, celery sticks or
red bell pepper strips.
Try it with our Baked
Lime Chili Corn Tortilla
Chips, too!

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