Shrimp and Grape Salad

Shrimp & Grape Salad

Plump shrimp and sweet grapes in a light vinegar and mayonnaise dressing lend just the right touch of casual refinement to a backyard al fresco meal or upscale picnic outing. Serve with chilled sliced tomatoes, white sparkling wine and crusty bread with butter.

Serves 4�6

1 tablespoon extra virgin olive oil 1 pound medium shrimp, peeled with veins removed 1/2 teaspoon garlic granules sea salt to taste 3/4 cup celery, minced 1/4 cup fresh chives, minced 1 cup green, seedless grapes, halved 1 tablespoon white wine vinegar 1 tablespoon high heat sunflower or safflower oil (or any light- flavored, expeller-pressed oil) 1 tablespoon mayonnaise 1 teaspoon agave nectar freshly ground pepper to taste

Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder and salt. Saut� until shrimp are just pink and cooked through. Transfer shrimp and pan juices to a bowl. Refrigerate just until cooled.

Add celery, chives and grapes to shrimp.

In a small bowl, whisk the vinegar, oil, mayonnaise, agave nectar and salt to taste. Toss into shrimp. Before serving grind fresh black peppercorns over the top.

Nutrition Info Per serving (155g-wt.): 190 calories (80 from fat), 9g total fat, 1.5g saturated fat, 19g protein, 8g total carbohydrate (less than 1g dietary fiber, 5g sugar), 140mg cholesterol, 280mg sodium http://www.wholefoodsmarket.com/recipes/salad/shrimp_grape.html

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