Four blocks
Serving size for typical male
Ingredients:
6 ounces raw shrimp*
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 1/2 cups chopped tomatoes
1 cup red pepper strips
1 cup green pepper strips
1/2 cup chickpeas, rinsed
1 1/3 teaspoons olive oil, divided
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1 teaspoon garlic, minced, divided
1 tablespoon cider vinegar
1 tablespoon fresh parsley
1 tablespoon fresh basil, chopped
Dash cayenne pepper
Salt and pepper, to taste
Instructions:
In a medium nonstick sauté pan add 1/3 teaspoon oil, paprika, coriander, cayenne, parsley, basil, and 1/2 teaspoon garlic. Heat spices on medium-high heat for 1 minute, then stir in shrimp and coat with seasonings. Stir-fry shrimp in spices until shrimp are pink. In a salad bowl combine cabbage, tomatoes, peppers, and chickpeas. In small bowl whisk 1 teaspoon oil, vinegar, and remaining garlic. Pour over vegetables and gently toss to coat. Arrange on serving plate and top with shrimp. *Note: Shelled and deveined.