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Hot Shrimp Salad



1 medium onion, halved and sliced
2 celery ribs, sliced
1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced
2 tablespoons peanut oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup bean sprouts
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon salt
6 romaine leaves, thinly sliced


In a large skillet or wok, stir-fry the onion, celery and peppers in peanut oil for 2 minutes. Add the shrimp, bean sprouts, garlic and ginger; stir fry 2-3 minutes longer or until shrimp turn pink.

In a small bowl, combine the soy sauce, lemon juice, sugar, sesame oil and salt; add to the pan. Bring to a boil. Stir in romaine. Remove from the heat. Serve immediately.

Yield: 4 servings.


Nutritional Facts
1-1/4 cups equals 217 calories, 10 g fat (2 g saturated fat), 138 mg cholesterol, 752 mg sodium, 11 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.