1 1/2 pounds fresh shrimp, peeled and cleaned
2 Tbsp butter substitute
2 lemons, juiced
2 heads Butter lettuce
2 fresh tomatoes, chopped
2 stalks celery, chopped
1 large cucumber, peeled, seeded and chopped
- In a large skillet or saute pan melt the butter substitute over medium heat. Add the shrimp and lemon juice, cook until the shrimp just turn pink. Remove from heat and drain.
- In a large bowl, tear lettuce into bite-size pieces, add tomatoes, celery, cucumber and shrimp, toss to combine. Top with a Metabolic friendly salad dressing.
Metabolic Medical Center
Metabolic Medical Center Recipes