If it seems like a long time since I’ve put up a recipe, it’s because it has been. I started the South Beach Diet about a month ago, and while the recipes aren’t bad, they haven’t had me dancing in the streets. Tonight’s dinner, though, was good enough to share. For lunch, we had Red Leaf, Avocado and Apple Salad. For dinner, we topped the leftover salad with Shrimp Scampi. I had my doubts about the mustard-garlic-apple combination, but it turned out just fine. I think the shrimp will be even better in a few weeks when we can have it with whole-wheat pasta.
Both recipes are from the South Beach Diet Quick & Easy Cookbook
Red Leaf, Avocado and Apple Salad
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon coarse-grain Dijon mustard
1 (1-pound) head red leaf lettuce, torn into bite-size pieces
1 avocado, pitted, peeled and thinly sliced
1/2 Granny Smith apple, thinly sliced
Salt and freshly ground black pepper
Combine oil, lemon juice and mustard in a jar. Add a pinch of salt and pepper, close tightly and shake vigorously to combine.
Toss dressing with lettuce; add salt and pepper to taste. Distribute salad among plates, top with avocado and apple slices, and serve.
Makes 4 servings.
Shrimp Scampi
1 1/2 pounds fresh or thawed frozen shrimp, peeled and deveined
3 tablespoons trans-fat-free margarine
4 garlic cloves, minced
1/4 cup fresh lemon juice
3 tablespoons chopped fresh parsley
1/8 teaspoon red pepper flakes
Salt and freshly ground black pepper
Rinse shrimp under cold water and pat dry with a paper towel. Season with salt and pepper.
Heat margarine and garlic in a large skillet over medium heat until melted and bubbling, 1 to 2 minutes. Add shrimp and stir to coat.
Add lemon juice, parsley and red pepper flakes; cook, stirring occasionally, until shrimp are pink, about 2 minutes. Do not overcook or the shrimp will be tough. Remove from heat, season with salt and pepper, and serve hot.
Makes 4 servings.
