Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in Bibb lettuce cups, it’s perfect for lunch, a light supper or as an appetizer.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

2 tablespoons lime juice
4 teaspoons fish sauce (see Note)
1 tablespoon canola oil
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1 pound cooked and peeled small shrimp
1 cup thinly sliced red, yellow and/or orange bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint

Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.

NUTRITION INFORMATION: Per serving: 170 calories; 5 g fat (1 g sat, 2 g mono); 221 mg cholesterol; 6 g carbohydrate; 25 g protein; 1 g fiber; 652 mg sodium; 315 mg potassium.
Nutrition bonus: Vitamin C (60% daily value), Vitamin A (25% dv), Iron (21% dv).
1/2 Carbohydrate Serving
Exchange: 3 lean meat, 1 vegetable, 1 fat

TIP: Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

This salad is quick and easy--and very pretty. However, it failed to win over the shrimp hater in my family (who, nevertheless loves shrimp tempura). This indifference may be a factor of the shrimp I bought, which were a bit flabby. In a simple recipe like this one, quality of ingredients is all. If you like heat, double the crushed red pepper.

Anonymous, Bellingham, WA

I made this recipe for my bookclub and everyone loved it. It's a great summer dinner salad.

Melanie, Berea, OH