Like other shellfish, shrimp offers a delectable and highly nutritious alternative to meat proteins.  Shrimp is low in calories and saturated fats and brimming with nourishment including B vitamins, vitamin D and a very respectable dose of omega 3 fats.  They are rich in an array of important minerals including zinc, selenium, copper, iron and magnesium and contrary to popular belief, shellfish do not have adverse effects on overall cholesterol levels.  In fact, eating shellfish has been shown to actually benefit cardiovascular health, especially when eaten in lieu of fatty red meats.

This is one of my all-time favorite shrimp recipes:

Shrimp Salad with Roasted Bell Peppers and Sun-Dried Tomatoes

Serves 4 plus

A shrimp salad with a Mediterranean twist.

Ingredients

• 1 lb shrimp, boiled (Don’t overcook!)

• 1 clove garlic, minced

• 2 TBS pine nuts, toasted

• 1/3 cup marinated sun- dried tomatoes, cut in to strips

• 1/3 cup of jarred roasted bell peppers, cut into strips

• 3 TBS capers

• 1 large handful of torn basil leaves

• Salt and pepper to taste

• Lemon- anchovy dressing (you won’t taste the anchovy!)

  Ingredients – Dressing (this will make extra)

• Dressing (This will make extra

• 1/4 cup extra virgin olive oi

• 1 tin of flat anchovie

• Juice of 2 lemons

Directions

To make salad: In a bowl combine all ingredients. Toss with desired amount of dressing and season to taste with salt and pepper. Feel free to serve the shrimp salad over a bed of greens or just as is. If making ahead, leave pine nuts out until ready to serve.

To make dressing: Puree anchovies and lemon juice in a blender or food processor. With the motor running, slowly drizzle in olive oil. If dressing seems too thick, thin it with a tablespoon of water.