Marinade

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 teaspoon smoked paprika

Salt and pepper to taste

Marinate the shrimp for 30 minutes.  Remove shrimp and thread evenly (leaving some space in between) on four or five 10-inch skewers.  Cook on a well-oiled grill over high heat for 2 minutes per side; remove to a large bowl. 

Add to Shrimp

2 romaine lettuce hearts, leaves rinsed and patted dry

2 ripe plum tomatoes cut into 5 pieces

1/2 small red onion thinly sliced

1 ripe avacado, cut in chunks

Season with salt and pepper.  Toss with you favorite orange or red-wine vinaigrette.  Divide into 4 bowls, sprinkle with chopped fresh parsley and serve.

Serves 4

Calories per serving 240

Carbs 10