Shrimp Seviche with Pepper and Chestnuts
Deerfield Spa
"Tasty and refreshing"
Serves 4 lunch portions.

• 4 scallions thinly sliced
• 4 lemon coins (thin slices)
• 2 tablespoons low cal Italian dressing
• 1 thin sliced water chestnuts
• 1 tablespoon chopped parsley
• 1 lb. medium shrimp, peeled, cleaned and halved lengthwise
• 1 jalapeno pepper, stemmed, seeded and diced OR 
• 1/2 teaspoon crushed hot red pepper
• 2 lemons and 3 limes juiced. Use some of the skin, minced, for zest

1. In a non-metallic bowl, toss shrimp, jalapenos, lemon and limejuice and zest with Italian dressing. Cover and refrigerate for 24 hours. Shrimp should be firm and opaque.
2. Just before serving, gently mix in scallions and chestnuts.
3. Serve on bed of salad greens and garnish with chopped parsley and lemon coins.