Caribbean Seafood Salad 

Ingredients:

• 3 tbsp olive oil
• ½ lb peeled and deveined medium shrimp, chopped into chunks
• 8 oz baby scallops
• 1 tbsp minced garlic
• 1 (15 oz) can black beans, rinsed and drained
• 1 c jarred water packed tropical fruit, drained
• ¼ c chopped cilantro
• 3 tbsp frozen lime juice concentrate
• 1 tsp hot pepper sauce
• ½ tsp kosher salt
• 8 large romaine lettuce leaves
• 4 (6-inch) whole wheat pitas

Preparation:

1. Heat the oil in a medium skillet over medium-high heat.
2. Add the shrimp, scallops, and garlic. Cook, stirring, for 2 minutes, or until the shrimp and scallops are opaque in the center. Remove to a medium bowl.
3. Add the beans, fruit, cilantro, lime juice concentrate, hot-pepper sauce, and salt. Stir.
4. Cover and refrigerate for 1 hour or as long as 24 hours.
5. To serve, place a piece of lettuce on 8 plates, divide salad evenly over lettuce leaves. Slice pitas in half and then in wedges, serve 1 half with each plate.

Nutrition Facts:

• Calories 159
• Total Fat 5g  
• Saturated Fat 1g  
• Sodium 203 mg
• Total Carbohydrates 16g
• Fiber 4g
• Protein 12g

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  May 18, 2011 

Follow Portland Fire & Rescue on Facebook, Twitter, and YouTube