Recipe - Island Shrimp And Nectarine Salad

LIMEGINGER DRESSING
One fourth cup Vegetable oil
3 tablespoon Fresh lime juice
1 Piece peeled fresh ginger;
(1 One half inch)
1 One half tablespoon Honey
1/8 teaspoon Hotpepper sauce
1 Head Boston lettuce; torn in
large pieces
1 pound Shrimp; large or medium,
cooked, peeled and deveined
2 lg Ripe nectarines; cut in thin
wedges (2 Three fourths cups)
1 lg Ripe avocado; halved,
seeded, peeled and cut or sliced up
thin lengthwise
One half cup Thinly cut or sliced up red onion
1 cup Fresh basil leaves; cut in
thin strips

Process Dressing ingredients in blender or food processor until ginger is
finely chopped. Pour into a large salad bowl. Add remaining ingredients and
toss to mix and coat.

Serves 4

Per serving: 440 cal, 28 g pro, 31 g car, 25 g fat, 221 mg chol, 274 mg
sod. Exchanges: 1 fruit, One half other car, 1 vegetable, 4 very lean meat, 5
fat

Prep: 20 min

Cost per Serving: $2.61

Pick up readytoeat shrimp, lettuce, an avocado and nectarines (substitute
peaches, pineapple or mango if the nectarines aren't up to par) and you've
got nearly everything you'll need. Just whip up the simple dressing, toss
everything together and dinner's readyand the kitchen's cool.
Posted to KitMailbox Digest by Aleeda Crawley ARC63@ix.netcom.com on Jun
02, 1998