1 1/2 lbs medium shrimp, peeled and deveined
2 cups fat-free chicken broth
1 sprig fresh oregano
5 tablespoons fresh lime juice, divided
1 cup ice
2 teaspoons hot sauce
1 cup tomato juice
1 cup tomato, seeded and chopped
1 cup onion, diced
1 cup English cucumber, peeled and chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup avocado, peeled and diced
1 tablespoon fresh cilantro, chopped
6 lime wedges, for garnish
In a large saucepan, combine the broth, oregano and 1 tablespoon lime juice; bring to a simmer.
Cook for about 5 minutes and discard the oregano.
Add the shrimp to the pan; cook for about 3 minutes (or until done).
Transfer the shrimp mixture to a large bowl.
Stir in the tomato juice, ice and hot sauce. Let stand for 1 minute or until the ice melts.
Stir in the remaining 1/4 cup lime juice, tomato, onion, cucumber, salt and pepper.
Let cool, cover and chill.
When ready to serve, stir in the cilantro.
Divide the shrimp mixture evenly among 6 bowls; top with diced avocado.
Garnish with lime wedges.
Makes six servings, 196 Calories each.
fat 5.3g/ carbs 11.2g (fiber 2.5g)/ Protein: 26.1g
