Italian Shrimp Salad

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

shrimp salad

Yield: 6 servings Serving Size: 1 generous cup

1 ¼ lbs cooked, peeled and deviened jumbo (16 to 20 count) shrimp, tails-off, halved (20 ounces total)

1 cup sliced celery

1 ⅓ cups good quality mixed Italian pitted olives, such as Castelvetrano and Kalamata Olives, halved lengthwise

¼ cup chopped red onion

5 cloves garlic, minced

¼ cup chopped parsley

¼ cup extra virgin olive oil

juice of 2 small lemons

½ teaspoon kosher salt

black pepper, to taste

Directions at skinnytaste.com

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