Warm Shrimp Salad

Serves: 4 Cook Time: 15 minutes

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

  1. 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.
  2. 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

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