- 4 medium tomato(es)
- 1 medium pepper, yellow
- 1 medium cucumber
- 1 stalk celery
- 1/2 small onion, red
- 2 tablespoon ginger, fresh
- 2 tablespoon vinegar, white wine
- 2 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon pepper, black ground
- 1/4 teaspoon salt
- 4 dash(es) hot sauce
- 1 pound shrimp, raw
- 2 cloves garlic
- 2 tablespoon thyme, fresh
Preparation
- Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
- Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
- Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack. Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa.
Nutritional Information
- Calories: 131
- Saturated Fat: 0g
- Sodium: 418mg
- Dietary Fiber: 2g
- Total Fat: 1 g
- Carbs: 10g
- Cholesterol: 168mg
- Protein: 20g