Fish

Garlic Shrimp and Green Bean Salad takes several minutes to prepare.

Garlic Shrimp and Green Bean Salad takes several minutes to cook.

Garlic Shrimp and Green Bean Salad makes 4 servings.

The ingredients for Garlic Shrimp and Green Bean Salad are:

4 large cloves garlic, peeled
1/4 cup olive oil
2 tablespoons lime juice
2 sprigs fresh rosemary leaves
1/4 teaspoon salt
20 large shrimp, peeled and deveined (should be 12 ounces, once cooked)
1 pound fresh green beans, trimmed

1 clove garlic, minced
1/2 onion, thinly sliced
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 ounces reduced fat feta cheese

Here is how you make Garlic Shrimp and Green Bean Salad:

Place garlic cloves, 1/4 cup olive oil, lime juice, rosemary, and 1/4 teaspoon salt into a blender; puree until smooth. Combine shrimp and marinade in a resealable plastic bag. Marinate at least 30 minutes in the refrigerator. Place an oven rack in the topmost position and preheat oven on the broil setting. Pour the shrimp and their marinade onto a baking sheet lined with aluminum foil. Broil in preheated oven 3 to 4 minutes per side until the shrimp are opaque. Once cooked, pour everything into a bowl and place into refrigerator. Meanwhile, bring a large pot of lightly salted water to a boil. Add green beans and cook for 2 to 3 minutes, until tender; drain and rinse with cold water. Drain excess water from the chilled beans and place into a large bowl. Heat large skillet over medium heat. Stir in minced garlic and onion, cook until the onion has softened and turned translucent. Pour onions over the beans, add shrimp mixture, and toss. Season with salt and pepper; mix well. Cover and refrigerate at least 1 hour. Mix in crumbled feta before serving. Number of Servings: 4Recipe submitted by SparkPeople user AUSTINITE.

The nutritional information for Garlic Shrimp and Green Bean Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 278.3

• Total Fat: 16.1 g
• Cholesterol: 170.8 mg
• Sodium: 672.8 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 4.4 g
• Protein: 23.3 g