Thai Shrimp On Baby Greens
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Medium shrimp||1 Pound, cooked, shelled|
|Cucumbers||2 , peeled, quartered lengthwise, seeded, and sliced|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Red bell pepper||1 , seeded and cut into thin strips|
|Dry roasted peanuts||3 Tablespoon|
|Light coconut milk||1⁄4 Cup (4 tbs)|
|Coconut milk||1⁄4 Cup (4 tbs) (Reduced Fat)|
|Nonfat yogurt||1⁄4 Cup (4 tbs)|
|Red pepper||1⁄4 Teaspoon, crushed|
|Cilantro||1⁄4 Cup (4 tbs), chopped|
|Baby salad greens||3 Cup (48 tbs)|
1. Combine the lime juice and salt in a zip-close plastic bag; add the shrimp. Squeeze out the air and seal the bag; turn to coat the shrimp. Refrigerate 30 minutes.
2. Place the cucumber slices in a sieve; let drain 15 minutes.
3. Combine the shrimp, drained cucumbers, scallions, bell pepper, and peanuts in one bowl.
4. Combine the coconut milk, yogurt, and crushed red pepper in another bowl. Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss gently. Serve the shrimp salad over the baby greens.