Shrimp and White Bean Salad Over Watercress

Shrimp and White Bean SaladI found this recipe in this months Cooking Light Magazine. It sounded deliciously fresh to me, but the recipe called for 1/4 cup of avocado oil and I thought there might be way to reduce the calories a little. I mean, it's a salad, you can basically do what you want with it. So I gave it a try and it turned out wonderful and lemony. It's best served chilled and if you are so inclined, with a glass of good white wine. I made it for dinner but this would be great for a lunch or as a party dish.

Ingredients:

2 1/2 pounds large shrimp, peeled and de veined

3/4 Tsp salt, divided

1/2 Tsp freshly ground black pepper, divided

Cooking spray

2 15oz. cans cannellini beans, rinsed and drained

1/4 cup fresh squeezed lemon juice (my modification)

2 Tbsps olive oil (my modification)

6 cups trimmed fresh watercress (about 3 bunches)

3 Tbsp chopped fresh chives

Instructions:

1. Recipe says Prepare Grill (I used a grill pan on medium head sprayed with fat free cooking spray. I supposed a George Foreman Grill would work too)

2. Thread shrimp onto skewers, sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Place skewers on grill and coat with cooking spray; grill 3 minutes on each side or until done and remove from skewers and place with your beans into a large bowl.

3. Combine lemon juice, olive oil salt and pepper with a whisk in a separate bowl and drizzle over shrimp and beans

4. Arrange watercress and lump a cup of shrimp salad on top. The recipe doesn't say this but I refrigerated the salad mixture for about a half hour before adding it to my watercress. It would be great warm or chilled.

The original recipe says a serving size is about 3/4 cup, but since we replaced the avocado oil I'd push it up to a cup, which feels like a lot after you eat it.

Recipe nutritional information says its 190 Calories, 6.4 grams of fat, 2.5 grams of fiber, 22 grams of protein, and 9.9 grams of carbs. (4 WW POINTS)

With my modifications I would estimate it at 3 WW POINTS per 1 cup serving.