Rosemary’s Shrimp Salad

By: Dr. Mary Claire Haver
Shrimp-Salad

Serves 4

Ingredients

  • 1 bag butter lettuce(pre washed)
  • 12 oz fresh petite salad shrimp (greater than 50 count)
  • Juice of 2 lemons
  • Olive oil/vinegar
  • 4 hard boiled eggs, peeled and sliced
  • 4 stalks chopped celery
  • 1/2 cup chopped red onion
  • 2 med tomatoes
  • 2 avocados
  • 2 Tablespoons mayo
  • 2 Tablespoon chili sauce (optional)
  • Salt and Pepper To Taste

Directions:

  1. Hard boil eggs and let cool.
  2. Place shrimp in glass bowl, add red onion, celery, lemon juice and 1 T olive oil and wine vinegar for 15 min.
  3. On dinner plate, divide lettuce in 4 portions.
  4. Drizzle oil and vinegar to taste.
  5. Divide shrimp mixture on top of lettuce.
  6. Place 1/2 tomato sliced, 1/2 Avocado sliced and one sliced hard boiled egg decoratively on plate around shrimp salad.
  7. Mix mayo and chili sauce and top each salad with 1 teaspoon Of mixture and enjoy!

Nutrition Information:

4g Net Carbs, 19g Fat, 26g Protein

Why should you love shrimp? Check out this article : https://www.healwithfood.org/health-benefits/eating-shrimp.php

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With an anti-inflammatory approach to nutrition, Dr. Haver has cracked the code and found an innovative solution that actually works at this time in our lives. The Galveston Diet can help women in menopause lose weight, burn fat, and feel more confident in their skin.

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