A sandwich with a twist. This lunch is light, refreshing and fantastic served al fresco.
Prep time: 10 minutes
Syns per serving:
Add 6 Syns if not using 100% Wholewheat bread as a Healthy Extra.
12oz frozen cooked and peeled shrimp, defrosted and drained
2 tbsp lime juice
2 large tomatoes, halved, seeds removed and chopped
½ cup (4oz) fat-free plain yogurt
3 tbsp fat-free mayonnaise
Freshly ground black pepper
8 (1oz each) slices whole-wheat bread
3 cups (3oz) watercress or arugula
In a bowl, mix the shrimp with the lime juice, tomatoes, yogurt, and mayonnaise and season with salt and pepper to taste.
Place 2 slices of bread on each plate and top with a small handful of watercress or arugula. Divide the shrimp topping among the bread and serve immediately.
Tip: Packing the filling separate from the bread and then building your sandwich at lunchtime keeps the bread fresh and dry.
Add 6 syns if not taking 2oz whole-wheat bread as a Healthy Extra 'b' choice.