Makes 6 servings

Ingredients

Vinaigrette:

• 1 large seedless orange, peeled and sectioned
• 3 tablespoons red wine vinegar
• 3 tablespoons low-fat mayonnaise
• 1 teaspoon fresh thyme
• 2 teaspoons extra-virgin olive oil

Salad:

• 1 9-oz package frozen artichoke hearts, thawed
• 12 raw shrimp (12 ounces)
• 1 cup orange juice

Directions

Vinaigrette

• Place all vinaigrette ingredients except oil in blender;
• Blend until smooth;
• Pour mixture into medium non-metal bowl and whisk in oil until well-blended;
• Fold artichoke hearts into vinaigrette;
• Cover and refrigerate several hours or overnight.

Shrimp:

• Peel shrimp, leaving tails attached;
• Devein and butterfly shrimp;
• Bring orange juice to a boil in medium saucepan;
• Add shrimp and cook about 2 minutes until they turn opaque;
• To serve, place about 3 artichoke hearts on each of 6 plates;
• Top each serving with 2 shrimp;
• Drizzle vinaigrette over tops;
• Garnish with fresh Italian parsley.

Calories: 135
Protein: 12 grams
Fat: 2 grams
Carbohydrates: 19 grams
Exchanges: 1 Lean Meat; 1 Fruit; 1 Vegetable