Chili Lime Shrimp
4 garlic cloves, minced
1 tsp paprika
1 tsp ground ancho chili pepper
1 tsp ground cumin
½ tsp salt
¼ tsp pepper
1 medium lime
1 cup crushed tortilla chips
¼ cup chopped fresh cilantro
¼ cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
Optional: Additional lime wedges and cilantro
Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat.
In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.
1 serving: 230 calories, 13g fat (2g saturated fat), 138mg cholesterol, 315mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1-½ fat, ½ starch.