1 clove garlic
3 T. lemon juice
1 T. hoisin sauce
1/8 tsp. red pepper flakes
Pinch of white pepper
1 lb. medium peeled shrimp
1 medium head cabbage, finely shredded
1 carrot, grated
1 C. chopped watercress
1/3 C. lime juice
2 T. honey
1/2 tsp. salt (optional)
2 ripe tomatoes, quartered
2 T. chopped fresh basil
2 T. roasted chopped peanuts
Crushed red pepper flakes

In a blender, combine garlic, lemon juice, hoisin sauce, red pepper flakes and white pepper. Puree until smooth. Marinate shrimp for 20 minutes. Combine cabbage, carrot and watercress in a large bowl. Mix together the lime juice, honey and salt and toss with salad. Cook shrimp in a non-stick pan with the marinade for 2-3 minutes or until it turns pink. Mound salad mixture on four plates. Place shrimp on top of salad; garnish with quartered tomatoes, basil, peanuts and red pepper flakes.

Yield: 4 servings
Calories: 235
Fat: 4g
Fiber: 2g