This is a pretty appetizer-pink shrimp and green herbs set off against flecks of red pimiento-and a good make-ahead dish for a cocktail buffet or served on a plate and passed around as finger food. Cooked bay scallops, or sea scallops cut into two or three pieces, can be substituted for the shrimp.
1 lb shrimp, cooked, peeled with tails left on
¼ cup lime juice
3 Tbsp olive oil
2 ea clove garlic, minced
4 ea green onion, chipped with tops
1 ea jalapeno pepper seeds removed, finely chopped
1 ea roasted red pepper or pimiento chopped
3 Tbsp cilantro fresh chopped
6 ea Boston or red leaf lettuce
Place shrimp in a glass bowl or zip-top bag. Combine all the other ingredients except the lettuce in a small bowl, pour over the shrimp. Toss well to cover all surfaces of the shrimp. Refrigerate at least 1 hour to marinate, turning every 30 minutes. Lift the shrimp with onion and pepper bits from the marinade with a slotted spoon. Discard the marinade. Serve the shrimp on lettuce leaves.
Exchanges per serving: 2 Meat Lean
Per serving: Calories 122, Calories from Fat 4g, Total Fat 5g, Saturated Fat 1g, Cholesterol 114 mg, Sodium 125 mg, Total Carbohydrate, Dietary Fiber 1g, Sugars 2g, Protein 16g