Light and tasty shrimp salad with herbed lemon dressing

Featuring shrimp—a fresh, light alternative to meat dishes—this tasty ceviche is cooked in red wine, lemon juice and tangy Dijon mustard. A variety of fresh, intense herbs bring the taste to a whole new level, creating a recipe you'll keep coming back to.

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4

• 250 ml (1 c) dry white wine
• 5 ml (1 tsp) dried tarragon
• 2 ml (1/2 tsp) dried oregano
• 350 g (12 oz) large shrimp, shelled and deveined
• 50 ml (1/4 c) fresh lemon juice
• 15 ml (1 tbsp) olive oil
• 7 ml (1 1/2 tsp) Dijon mustard
• 2 celery stalks, halved lengthwise, cut crosswise into 0.5 cm (1/4 in) slices
• 2 red peppers, diced
• 75 g (1/3 c) chopped parsley

1. In a bowl, combine five millilitres (one teaspoon) of the coriander and one millilitre (1/4 teaspoon) of the salt. Add the shrimp, tossing to coat.
2. In another bowl, stir together the orange zest, orange juice, lime juice, remaining two millilitres (1/2 teaspoon) salt, two millilitres (1/2 teaspoon) coriander and the cayenne. Stir in the red pepper, onion and cilantro.
3. Preheat the broiler. Broil the shrimp 15 centimetres (six inches) from the heat for three minutes, or until cooked through. Turn them once halfway through. Transfer the shrimp to the bowl with the orange mixture and toss to coat. Refrigerate for two hours, or until well chilled.
4. Serve the chilled ceviche topped with avocado and pumpkin seeds.

In this flavourful, colourful take on ceviche, the shrimp are cooked but the citrus juices are not, preserving vitamin C, which enhances the healing of wounds. Magnesium-rich, pumpkin seeds may prevent chronic fatigue syndrome and kidney stones.

• 208 calories
• 5.5 g fat
• 0.7 g saturated fat
• 30 g protein
• 9 g carbohydrates
• 1.2 g fibre
• 138 mg cholesterol
• 285 mg sodium

For a fancy and delicious meal you can enjoy at home, with chef-quality ingredients, look no further!