Shrimp Caribbean (low-calorie)

 

         This unusual combination of shrimp and cooked cucumber works well. Serve with rice or noodles, or shredded lettuce.

Makes 4 servings

• 2 tablespoons olive oil
• ¼ cup lime juice
• 1 tablespoon chili sauce
• 1 teaspoon sugar
• 1 cucumber (about 8 ounces), pared, halved lengthwise, seeded and sliced ¼-inch thick
• 1 pound large shrimp (21 to 25 per pound), peeled and deveined
• Pinch of ground hot red pepper
• One-third cup flaked coconut
• ¼ cup shelled roasted peanuts

1. Whisk together 1 tablespoon olive oil, 2 tablespoons lime juice, chili sauce and ½ teaspoon sugar in small bowl.
2. Heat remaining tablespoon oil in large skillet over medium-high heat.
3. Add cucumber ; cook, stirring occasionally, for 4 minutes and remove with slotted spoon to serving bowl.
4. Add shrimp to skillet ; cook, stirring frequently, for 3 minutes or until almost done.
5. Add remaining lime juice, sugar and the hot red pepper ; cook 1 minute.
6. Stir in coconut, peanut and reserved chili sauce mixture.
7. Toss in cucumbers ; cook 1 minute.
8. Serve.

BON APPÉTIT