Shrimp & Veggie Salad

The Salad ingredients:

1 lb. Medium sized Prawns in the shell

2 med. sized cans Slice Black Olives (7.4 oz drained weight)

3.5 oz jar Non-pareil Capers (2.3 oz drained weight)

3.7 oz Onions, finely diced (about 1/2 medium onion)

13.5 oz radishes (2 bunches) quartered or cut into 6th’s for large ones

Zattarains Crab boil concentrate (2 Tbsp) or traditional bag of spices

What to do:

Bring 2-3 quarts of water to boil in a large pot and add crab boil seasonings and shrimp. Return to boil and let cook for 2-3 minutes until cooked through. Remove shrimp from water and cool off in ice-cold water. Peel all shrimp and coarsely chop.

Mix all chopped veggies and shrimp in a large bowl and toss with dressing (recipe to follow)

Dressing Ingredients:

1 tsp Celery Seed

2 pkts. Truvia

1 tsp Lemon Juice

2 tsp. Grey Poupon Country Dijon

2 tsp Apple Cider Vinegar

1/2 tsp Salt

1/4 tsp White Pepper

1 1/4 c. Best Foods Olive Oil Mayonnaise

Mix all ingredients with a wire whisk and stir into Salad.

Makes 8 servings at 6 ounces each.

Ratios:  carbs 12%     Fat 64%     Protein 24%

Sodium: 1024mg     Fat: 16.47g     Fiber: 2.0g     Net Carbs: 4.98

Veggie Net Carbs: 2.68g     Protein: 12.41g     Calories: 232

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