Herb and Mesclun Salad with Grilled Shrimp

This salad is high in protein and low in saturated fat. The lime-flavored shrimp is a warm-weather palate pleaser.

• 1/4 c. fresh lime juice
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. crushed red-pepper flakes
• 1 lb. large shrimp, shelled and deveined
• 6 c. mesclun or other mixed baby greens
• 1 c. fresh mint leaves
• 1 c. cilantro leaves
• 1 c. flat-leaf parsley leaves
• 1 small red onion, thinly sliced
• 2 Tbsp. olive oil

1. In a medium bowl, whisk 2 tablespoons of the lime juice, 1/4 teaspoon of the cumin, 1/8 teaspoon of the salt, and a pinch of the pepper flakes. Stir in shrimp and marinate at room temperature, stirring occasionally, 20 minutes.

2. Meanwhile, place mesclun, mint, cilantro, parsley, and onion in serving bowl and refrigerate until ready to serve.

3. In small bowl, whisk together oil and remaining 2 tablespoons lime juice, 1/4 teaspoon cumin, 1/8 teaspoon salt, and remaining pepper flakes.

4. Lightly oil grill pan and preheat over medium heatl Grill shrimp about 2 minutes on each side, until bright pink and just opaque throughout. Do not overcook. (Shrimp may also be broiled for the same amount of time.) Toss shrimp with greens and dressing.

Makes 4 servings.
Nutritional analysis per serving: 210 calories, 26g protein, 8 g carbohydrate, 9 g fat (good fat), 3 g fiber.