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Southwest Shrimp Salad

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New Year’s Day is readily approaching, and with that comes my annual declaration of ‘This year, I will..(insert some-what unrealistic term here).  Typical resolutions revolve around diet, exercise, being nice to your spouse. (<— what?  not on your list?) For me it starts just about the day after Christmas.  Between the endless amound of candy wrappers trickled through out the house post-Halloween, cheese goodness of all things at Thanksgiving, and the inevitable prodigious

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merriment that is the twelth month of the year (the most wonderful time, I may add), I’m just about beyond ready to change my erratic consumption of food. My Fireman is paddling the same boat as I am, too.  We are both ready for a major detox (not the juice kind.. for Pete’s sake, you know me better than this.)

Oh, but wait- the guttony is far from over after this weekend.. we must refrain from putting away our stretchy pants just yet, New Year’s Eve is right around the corner. The parties! The appetizers! Alcohol?  Yes, that’s included, too. 

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Or do we??  Follow my past tips for holiday party going and be a star at your NYE celebration with this YUMMMMY dip/salad/veggie concoction.  It’s full of good for you things– little shrimpies, cucumbers, tomatoes, chopped green olives, diced avocado, and a heavy hand of cilantro. It also has fennel- a new love of mine.  Mind you- I hate with a passionthe flavor of licorice- for serious.  Licorice jelly beans go untouched in my house- and yours if I’ve made a visit.  Hand me a Jelly Belly variety bag, and you’ll kindly recieve the black beans in return.  But, this vegetable goes amazingly well paired with a simple lime juice-dressing.

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Serve to scoop with whole-wheat pita chips or baked torilla chips. It’s a fresh variation of the classic dips you’ll probably find housed at your appetizer buffet.

** NOTE: Although the lime juice will prevent most browning, avocado will eventually get dark in color, so if you want to make this ahead of time, leave out the avocado until just before serving. Grab this supurb kitchen gadget and your avocado cubing will be a total cinch!   I use this just about everyday, no lie.

Southwest Shrimp Salad

INGREDIENTS
1 pound bag cooked small salad shrimp, rinsed
1 fennel bulb, thinly sliced
1/2 large cucumber, peeled and diced
1/2 whole red onion, diced
1/2 cup green olives, chopped
2 whole tomatoes, diced
2 whole fresh jalapeno peppers, minced
2 whole avocados, chopped
2 whole limes, juiced
1/2 teaspoon kosher salt
2 cups cilantro, chopped

Combine first 8 ingredients in a large bowl. Add lime juice, then a dash of kosher salt. Add cilantro. Stir gently with a spoon. Add more lime juice if needed.

Chill until serving.

Nutrition Information
Serves 12 (about 1/2 cup each)
Calories: 114
Fat: 6 g
Carbohydrate: 7.5 g
Fiber: 3.6 g
Protein: 9.4 g

DIRECTIONS

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