Prep: 40 min.
Cook: 1 min.

Ingredients (leave out the croutons and adjust the oil to change nutritional info and make more WLS friendly)

• 1-1/2  lb. fresh or frozen extra-large or jumbo shrimp, unpeeled
• 1  recipe Red Pepper-Tomato Dressing, below
• 5  large ripe tomatoes, chopped
• 1  medium green sweet pepper, chopped
• 1  medium red onion, chopped
• 1  English cucumber, chopped
• 2  cups purchased crushed croutons 
•  Italian (flat-leaf) parsley

Directions

1. Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.

2. Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.

3. Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.

4. Red Pepper-Tomato Dressing: Drain 1, 12-oz. jar roasted red sweet peppers. In blender combine peppers, 2 large ripe tomatoes, quartered, 1/3 cup extra virgin olive oil, 2 tablespoons of vinegar, 1 clove garlic, minced, and 1 teaspoon smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.

Nutrition Facts based on 6 servings

• Calories 285,
• Total Fat (g) 14,
• Saturated Fat (g) 2,
• Monounsaturated Fat (g) 9,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 115,
• Sodium (mg) 371,
• Carbohydrate (g) 21,
• Total Sugar (g) 6, (All natural sugars)
• Fiber (g) 4,
• Protein (g) 19,
• Vitamin C (DV%) 237,
• Calcium (DV%) 8,
• Iron (DV%) 19,
• Percent Daily Values are based on a 2,000 calorie diet