2 tbsp. teriyaki sauce
1 tbsp. olive oil
1 tbsp. rice vinegar
1 tbsp. fresh squeezed lemon juice
1 sm. garlic clove, minced
1/2 tsp. minced pared ginger root
1/4 lb. shelled and deveined cooked sm. shrimp, cut lengthwise into halves
1 c. snow peas, stem and strings removed
1/4 c. diced red bell pepper
8 lettuce leaves

In medium glass mixing bowl, combine first 4 ingredients, mix well. Add shrimp, snow peas and pepper, toss to coat. Cover and refrigerate for at least 30 minutes. Serve in bowl lined with lettuce. 2 servings.

1 1/2 fat, 2 protein, 2 1/4 vegetable exchange