Romaine Salad with Shrimp

Ingredients:

• 1 tsp. olive oil
• 4 cooked large shrimp, peeled, deveined (or 4 oz. cooked bay shrimp)
• 2 cups chopped (or torn) romaine lettuce
• ¼ cup corn kernels
• 1 medium orange, peeled, separated into sections
• 1 Tbsp. red wine vinegar
• Ground black pepper (to taste; optional)

Directions:

1. Preheat grill or broiler on high.
2. Grill or broil prawns for about 3 to 4 minutes, turning once, or until opaque and firm. Set aside to cool.
3. Combine romaine, corn, and orange in a medium serving bowl; mix well.
4. Drizzle with oil and vinegar; toss gently to blend.
5. Season with pepper if desired.
6. Top with shrimp. Serve immediately.

Nutritional Information:

• Calories: 273
• Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 173 mg
• Sodium: 529 mg
• Carbohydrate: 26 g
• Fiber: 6 g
• Sugar: 16 g
• Protein: 27 g