3\/4 lb large shrimp, peeled and deveined
\n1\/3 C. low-sodium barbecue sauce, divided
\n1\/4 C. low-fat buttermilk
\n2 T. nonfat sour cream
\n1\/3 C. green onions, sliced
\n1 T. minced jalapeno pepper
\n1\/2 tsp. kosher salt
\n1\/8 tsp. black pepper
\n1-1\/2 C. yellow corn, blanched
\n4 oz. shredded romaine lettuce
\n1 C. shredded carrots
\n1 C. California Ripe Olives, pitted
\n3 oz. sliced radishes
\n1\/3 C. dry roasted peanuts<\/p>\n
Place shrimp in 9×11″ baking dish and top with 1\/4 C. barbecue sauce, Toss to evenly coat; chill 15 minutes. Whisk buttermilk, sour cream, green onions, jalapeno, salt and pepper in small mixing bowl; set aside. Combine corn, lettuce, carrots, California Ripe Olives, radishes and peanuts in a large mixing bowl. Set aside. Grill shrimp over med-high heat 1 to 2 minutes on each side; brush with remaining barbecue sauce. Cook until done. Toss corn mixture with buttermilk dressing. Divide among 4 serving plates, and top each portion with 4 grilled shrimp.<\/p>\n
Yield: 4 servings
\nCalories: 303
\nFat: 12g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 lb large shrimp, peeled and deveined 1\/3 C. low-sodium barbecue sauce, divided 1\/4 C. low-fat buttermilk 2 T. nonfat sour cream 1\/3 C. green onions, sliced 1 T. minced jalapeno pepper 1\/2 tsp. kosher salt 1\/8 tsp. black pepper 1-1\/2 C. yellow corn, blanched 4 oz. shredded romaine lettuce 1 C. shredded carrots 1 C. California Ripe Olives, pitted 3 oz. sliced radishes 1\/3 C. dry roasted peanuts Place shrimp in 9×11″ baking dish and top with 1\/4 C….<\/p>\n