Ingredients

• 14 large shrimp, raw
• 1 tablespoon low-sodium blackening seasoning
• 1 tablespoon unsalted butter
• 1-1/2 cups fresh pineapple, cut in chunks
• 1/2 red bell pepper, cut in thin slices
• 2 cup romaine lettuce
• 1/4 cup corn kernels
• 1 tablespoon olive oil
• 1 tablespoon unseasoned rice vinegar
• 1/4 teaspoon black pepper 

Preparation

1. Peel and devein shrimp.
2. Rub and coat shrimp with blackening seasoning. In a pan, heat butter over medium-high heat and sauté shrimp. Cook about 2-3 minutes on each side or until shrimp curls. Remove from heat and set on a paper towel-covered plate to cool. 
3. Cut pineapple into chunks. Thinly slice bell pepper and tear lettuce into bite-sized pieces.
4. In a salad bowl, combine the pineapple, bell pepper, corn and lettuce. Sprinkle with olive oil, vinegar and black pepper and toss.
5. Top with blackened shrimp and serve. 

Helpful hints

• Recipe analysis includes the DaVita.com recipe for Low Sodium Blackening Seasoning, which has 134 mg sodium per teaspoon.
• Adjust shrimp for higher or lower protein diets.