Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining.
Note: At her restaurant, Compère Lapin in New Orleans, CHEF NINA COMPTON pairs culinary inspiration from her Caribbean upbringing with Louisiana's indigenous ingredients, such as the shrimp in this salad. The Top Chef finalist chooses Louisiana wild gulf shrimp for their sweeter flavor.
Serving Size: about 2 cups
290 calories; protein 30.5g; carbohydrates 10.2g; dietary fiber 2g; sugars 4.8g; fat 15.1g; saturated fat 2.2g; cholesterol 228.2mg; vitamin a iu 1207.8IU; vitamin c 24.9mg; folate 28.9mcg; calcium 137.8mg; iron 1.7mg; magnesium 81.1mg; potassium 809.8mg; sodium 321.9mg.