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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
12 ounces unpeeled medium-size fresh shrimp |
3 cups water |
1 lemon half |
1 bay leaf |
1/3 cup uncooked orzo |
1/3 cup peeled, seeded, and diced cucumber |
1/4 cup thinly sliced celery |
2 tablespoons thinly sliced green onions |
2 tablespoons chopped sweet red pepper |
2 tablespoons reduced-calorie mayonnaise |
1 tablespoon lemon juice |
1/8 teaspoon salt |
1/8 teaspoon ground white pepper |
2 cups shredded romaine lettuce |
Directions:
1. Peel and devein shrimp. Combine water, lemon half, and bay leaf in a Dutch oven; bring to a boil. Add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill. Discard lemon half and bay leaf.
2. Cook orzo according to package instructions, omitting salt and fat. Drain; rinse with cold water, and drain.
3. Combine shrimp, orzo, cucumber, and next 7 ingredients in a bowl; toss gently. Cover and chill thoroughly.
4. Place 1 cup shredded lettuce on each of 2 salad plates. Spoon chilled shrimp mixture evenly over lettuce.
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