Serves 4 • Gluten Free
1 Combine paprika, thyme, pepper, salt, and cayenne in large zip-close plastic bag; add shrimp. Squeeze out air and seal bag; turn to coat shrimp. Refrigerate at least 30 minutes or up to 2 hours.
2 Meanwhile, to make salsa, mix together papaya, scallions, and lime in serving bowl.
3 Preheat grill to medium-high or prepare medium-high fire. Spray grill basket with nonstick spray.
4 Place shrimp in single layer in grill basket and grill until just opaque in center, about 3 minutes per side. Serve with salsa.
Per serving (about 4 shrimp and scant ¾ cup salsa): 146 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 210 mg Chol, 392 mg Sod, 10 g Total Carb, 4 g Sugar, 2 g Fib, 23 g Prot, 72 mg Calc. PointsPlus value: 3
Serve the shrimp on a bed of cooked brown basmati rice (½ cup of cooked brown basmati rice with each serving will increase the PointsPlus value by 3).
Serves 4 • Photo
1 Toss together shrimp, basil, oil, salt, and pepper in large bowl; marinate in refrigerator 20 minutes.
2 Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
3 Thread shrimp onto 4 (10-inch) metal skewers. Discard marinade. Place shrimp and slices of bread on grill rack and grill, turning, until shrimp are just opaque in center and bread is golden brown and nicely marked, 3–5 minutes.
4 Spread cheese spread evenly on slices of bread. Top each of 4 slices of bread with 5 arugula leaves, 2 tomato slices, and one-fourth of shrimp. Cover with remaining slices of bread and cut in half.
Per serving (1 sandwich): 309 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 173 mg Chol, 737 mg Sod, 29 g Total Carb, 5 g Sugar, 4 g Fib, 28 g Prot, 130 mg Calc. PointsPlus value: 8
For a pretty and simple dessert, serve a bowl of large strawberries, preferably with their stems still attached.