Prep 15 mins
Cook 5 mins
Serve on a bed of lettuce if you like. Adapted from"Diabetic Cooking for Everyone", by Carol Gelles. Exchange: 4 very lean meat, 3/4 vegetable, 3/4 fat. If fat-free yogurt and mayonnaise are used, fat exchange becomes 1/4.
- Cook the shrrimp in boiling salted water 3 to 5 minutes, until no longer translucent. Drain and place in a bowl of ice water to chill. Shell and de-vein the shrimp, then cut in half lengthwise. Set aside in the fridge in a large bowl.
- In a medium bowl, combine the remaining ingredients except cucumber. Whisk to combine.
- Add dressing and cucumbers to the large bowl of shrimp. Toss to combine. Serve immediately, as cucumbers will weep moisture over time and dilute the dressing.