Recipe Of The Week 7/1: Italian Shrimp Salad

Yields: 6 servings

Ingredients:

• 1 1/4 lbs cooked, jumbo shrimp (16-20 count) tails-off, halved
• 1 cup sliced celery
• 1 1/3 cups Kalamata Olives, halved lengthwise
• 1/4 cup chopped red onion
• 5 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/4 cup extra virgin olive oil
• juice of 2 small lemons
• 1/2 teaspoon kosher salt
• black pepper, to taste

Directions:

• Combine all the ingredients in a large bowl and mix.
• Refrigerate a few hours or overnight to let the flavors meld.

Meal Plan Check Boxes:

3 Proteins
1.5 Fats

Nutritional Facts: 1 generous cup, Calories: 198, Carbohydrates: 5 g, Protein: 20 g, Fat: 11.5 g

Adapted From: https://www.skinnytaste.com/italian-shrimp-salad/#recipe