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ONE PANGLOBAL FLAVORS- Heat oven to 425°F. In 11⁄2- to 2-qt
baking dish, combine 11⁄2 lbs large peeled
and deveined shrimp, 1 12-oz jar
roasted red peppers (drained and cut
into 1-in. pieces), 4 scallions (sliced),
2 cloves garlic (pressed), 2 Tbsp
dry white wine, 1 Tbsp fresh lemon juice
and 1⁄4 tsp each salt and pepper. - Drizzle with 2 Tbsp olive oil and
sprinkle with 4 oz feta cheese (crumbled).
Bake until shrimp are opaque throughout,
12 to 15 min. Spoon into pitas along with
baby spinach, serve over rice or couscous
or toss with your favorite salad greens.
SERVES 4 About 285 cal, 14.5 g fat (5.5 g sat),
28 g pro, 1,465 mg sodium, 9 g carb, 3 g fiber
Roasted Garlicky
Shrimp
Prep 10 min. | Total 20 min.- Heat grill or grill pan on medium-high.
In small bowl, whisk together 1⁄4 cup
rice vinegar, 2 Tbsp each olive oil and
gochujang, 1 Tbsp low-sodium soy sauce
and a pinch of sugar. Transfer 2 Tbsp
dressing to large bowl; set aside. - Season 1 lb flank steak with 1⁄4 tsp
each salt and pepper and grill to desired
doneness, 4 to 5 min. per side for medium-
rare, basting with dressing during last
3 min. of grilling. - In large bowl with dressing, toss
8 oz snap peas, 1⁄2 seedless cucumber,
6 radishes and 2 scallions (all thinly
sliced), then 1 head butter lettuce or Bibb
lettuce (torn). Fold in beef and any
remaining dressing and sprinkle with
crushed peanuts if desired.
SERVES 4 About 300 cal, 15 g fat (4 g sat),
27 g pro, 570 mg sodium, 14 g carb, 3 g fiberKorean Steak Salad
with Sugar Snaps
& Peanuts
Prep 20 min. | Total 25 min.