Serves: 12
Total Calories: 272

3/4 cup broccoli florets
22 ounces uncooked fresh shrimp, peeled and deveined
1 pound cooked small pasta shell
2 medium carrots, peeled and diced
1/2 medium red onion, diced
4 tablespoons chopped cilantro
1 each red, yellow and green bell pepper, julienned
8 large cherry tomatoes, halved
4 medium celery stalks, diced
4 scallion, chopped
2 tablespoons minced garlic
12 large pitted black olives
1/2 pound cooked sea scallops
1/2 pound precooked crab leg
1/2 cup olive oil
1/3 cup red wine vinegar
Fresh ground pepper

1. Blanch broccoli florets by placing in boiling water. Turn off the heat, wait 1 minute and drain the broccoli. Pour cool water over the broccoli to stop the cooking process and drain again.

2. Boil the shrimp until it just turns pink. Combine the pasta and vegetables in a large salad bowl. Add the cooked seafood and toss with the pasta and vegetables.

3. Combine the oil, vinegar, and pepper. Pour the dressing over the salad and refrigerate for several hours before serving.

EXCHANGES
1 Starch
1 Vegetable
1 Medium-Fat Meat
1 Fat

NUTRITION FACTS
Calories 226
Calories from Fat 97
Total Fat 11 grams
Saturated Fat 2 grams
Cholesterol 90 milligrams
Sodium 242 milligrams
Total Carbohydrate 17 grams
Dietary Fiber 2 grams
Sugars 5 grams
Protein 16 grams

Nutritional Facts:

Serves: 12
Total Calories: 272
Calories from Fat: 86

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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California Seafood Salad
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Green Bean, Walnut, And Feta Salad*
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Mediterranean Chicken Salad
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Shanghai Salad
Shrimp And Radicchio Salad
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