Warm Edamame and Shrimp Salad

Great served warm or at room temperature with wedges of lemon for squeezing on top.

340 gram package or 1 pound of peeled shrimp (preferably uncooked)
¼ dill, finely chopped
2 tsp honey
Salt and pepper
¼ cup olive oil
¼ cup freshly squeezed lemon juice (2 large lemons)
1 endive (optional)
1 cups, frozen, shelled edamame
1 red pepper
2 garlic cloves, minced

If using frozen shrimp, thaw following package directions and pat dry. Squeeze ¼ cup juice from lemons into a large bowl. Add honey, salt and pepper. Slowly whisk in oil. Add dill. Slice endive and add it to the bowl.

Fill a large saucepan with water and bring to a boil over high. Add a pinch of salt, if you like. When boiling, add edamame. Boil until tender, about 4 minutes. Drain well. Meanwhile, thinly slice the red pepper.

Lightly coat a large fry pan with Pam and set over medium-high. Add shrimp, red pepper and garlic. Saute until shrimp are pink, 3 to 5 minutes (if using cooked shrimp just saute until they are warmed through. Add to vinaigrette in bowl along with edamame. Toss to coat.

Makes 4 servings

Count each serving as 4 proteins and 1 fat.

Source: Chatelaine Magazine, April 2010, page 68