Summer Garden Salad with Chili-Garlic Shrimp

* 1 teaspoon chili-garlic sauce
* 1/2 teaspoon ground cumin
* 1/2 teaspoon kosher salt
* 1/4 teaspoon plus 1/8 teaspoon ground black pepper
* 2 pounds uncooked large shrimp, peeled, deveined
* 5 tablespoons extra-virgin olive oil, divided


* 2 ears of corn, husked
* 3 small tomatoes, cut into 1/2-inch-thick wedges
* 1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise


* 4 teaspoons fresh lime juice
* 2 teaspoons reduced-sodium soy sauce
* 1 teaspoon toasted sesame oil (such as Asian)


* 1 large avocado, halved, peeled, pitted, cut into thin slices
* 8 cups (loosely packed) mixed baby greens
* 2 tablespoons thinly sliced fresh mint leaves

Preparation

Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.

Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.

Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)

Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

Citrus Shrimp Stir Fry

1/4 cup, plus 2 tsp. Orange Juice
2 tsp. Cornstarch
1 tbl. Splenda
1 tbl. Black Beans; rinsed, drained and chopped
3 tbl. Rice Vinegar
2 tbl. Soy Sauce
2 tsp. Sesame Oil (olive works just fine)
1 tsp. chili pepper flakes (or more if you like it to burn)
1 med zucchini sliced into half-coins
1 cup sliced mushrooms
handful of green beans, sliced in half on the bias
3/4 lb. uncooked large Shrimp; fresh or frozen (thawed) peeled and deveined
2 Green Onions; sliced (2 tbl. spoons)


1. Mix 2 tsp. orange juice and the cornstarch, set aside
2. Mix 1/4 cup orange juice, sugar, black beans, vinegar, soy sauce, sesame oil & chili flakes in a small bowl
3. Spray skillet or wok with cooking spray, add zucchini, mushrooms and green beans. Saute for a few minutes.
4. Add the orange juice mixture, heat to boiling, add shrimp.
5. Stir fry 4 or 5 minutes or until shrimp are pink and firm.
6. Stir in cornstarch mixture, cook and stir for about 1 min. or until thickened. Stir in onions.

Serve about 1/2 cup of the shrimp mixture over 1/2 cup of brown rice.

I am not sure what the nutritional info is on this, because I made some substitutions and added some stuff, but, there is nothing bad in this except for the oil.

Chunky Cod Stir-Fry

INGREDIENTS

• 2 teaspoons cornstarch
• 1/3 cup chicken broth
• 2 tablespoons sherry or additional chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1/8 teaspoon crushed red pepper flakes
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 1 (16 ounce) package frozen Oriental mixed vegetables, thawed
• 1 small sweet red pepper, julienned
• 1 pound cod fillets, cut into 1 inch cubes
• 1/4 cup chopped peanuts
• 4 cups hot cooked rice

DIRECTIONS

1. In a bowl, combine the first five ingredients until blended; set aside. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables; stir-fry for 2 minutes. Add red pepper; stir-fry for 2 minutes or until crisp-tender. Remove and keep warm. Add half of the cod to skillet; gently stir-fry for 3-5 minutes or until fish flakes easily with a fork. Remove and keep warm. Repeat with remaining cod.
2. Stir reserved broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook for 1 minute or until heated through. Serve over rice.

Nutritional Analysis: One serving (1-1/2 cups fish mixture with 1 cup rice) equals 484 calories, 12 g fat (2 g saturated fat), 49 mg cholesterol, 1,117 mg sodium, 62 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable, 1 fat.