1/2 pound peeled, cooked shrimp, coarsely chopped
1 1/2 cups salsa
4 scallions, thinly sliced
1/4 minced cilantro
1 tablespoon fresh lime juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
One 7-ounce bag baked tortilla chips
In a medium bowl, combine the shrimp, salsa, scallions; cilantro, lime juice, garlic, oregano and pepper. Refrigerate, covered, until the flavors are blended, about 1 hour. Serve with the tortilla chips.
PER SERVING: 171 Calories, 2 g Total Fat, 0 g Saturated Fat, 74 mg Cholesterol, 366 mg Sodium, 26 g Total Carbohydrate, 2 g Dietary Fiber, 11 g Protein, 102 mg Calcium.
SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 80 Bonus Calories.
POINTS PER SERVING: 4.
MAKES 6 SERVINGS