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Spicy Shrimp Salad With Cool Mango Dressing

low fat, salads/dressings

1 mango
2 tablespoons lemon juice
1 pound large shrimp; peeled, deveined
1 tablespoon defatted chicken stock
1 teaspoon chili powder
1/4 teaspoon hot-pepper sauce
1 1/2 cups chopped pineapple
1 cup chopped tomatoes
1 red onion; thinly sliced
2 cups torn kale

Peel the mango and cut the flesh away from the pit. In a blender or food processor, puree the mango and lemon juice. In a large nonstick frying pan over medium-high heat, combine the shrimp, stock, chili powder and hot-pepper sauce. Stir until the shrimp are well coated with the seasonings and cooked through, about 3 minutes. Remove from the heat. Add the pineapple, tomatoes and onions. Line a large platter with the kale. Spoon the salad onto the greens. Drizzle with the mango puree. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 207; Fat: 2.6 grams (11% of calories); Cholesterol: 153 milligrams; Sodium: 178 milligrams; Fiber (grams) 3.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 183 Calories (kcal); 2g Total Fat; (11% calories from fat); 24g Protein; 16g Carbohydrate; 173mg Cholesterol; 181mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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