INGREDIENTS:
3/4 lb cooked shrimp, peeled (weight after peeled, about a pound unpeeled)
2 celery stalks, chopped
1 tbsp red onion, chopped
2 tbsp light mayonnaise
1 tbsp fat-free Greek yogurt
Goya Adobo
Salt and fresh ground pepper
30 thin slices cucumber (about 1 large)
Chopped chives for garnish
DIRECTIONS:
Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with Adobo and pepper.
Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.
As an Appetizer: Servings: 30 • Serving Size: 1 piece • Calories: 15.7 • Fat: 0.4 g • Protein: 2.5 g • Carb: 0.5 g • Fiber: 0.1 g
As Lunch: Servings: 4 • Serving Size: 1/4 lb salad, 1/4 cucumber • Calories: 117.5 • Fat: 2.8 g • Protein: 18.8 g • Carb: 3.7 g • Fiber: 1.0 g
A friend posted this on her Facebook page, so unfortunately, I can’t give credit to the site nor provide the link this was on, but whoever it was: Thank you!!! IT ROCKS!!!
Thinside Out 