A colorful array of fresh corn kernels,minced red onion and cherry tomatoes are dressed in a lime vinagretteand topped with spicy grilled shrimp.
Recipe: Kevin Rathbun’s Shrimpand Corn Salad with Basil
2 tablespoons olive oil
4 cups fresh corn kernels
3/4 cup minced red onion
2 cups cherry tomatoes, halved4 tablespoons olive oil
6 tablespoons lime juice
4 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons kosher salt
3 tablespoons fresh basil leaves, cut into thin strips24 large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Makes 6 servings.
Nutrition Info Per Serving (1/6 of recipe):Calories: 340; Calories from Fat: 170; Total Fat: 19g; SaturatedFat: 3g; Cholesterol: 130mg; Sodium: 930mg; Total Carbs: 26g;Dietary Fiber: 4g; Sugars: 8g; Protein: 21g
Exchanges per Serving: 1 1/2 Starches,1 Medium-Fat Meat.
Recipe and photograph courtesy of Splenda,Inc. Splenda® is a no-calorie sweetener made from sugar thatis suitable for diabetics. For more information regarding thisproduct, please call 1-800-777-5363 or visit their website atwww.splenda.com.
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