Weigh Low: Lobster and Shrimp Ceviche Wontons with Low Cal Guacamole

As if you weren't already preparing your salsa-dancing sombrero-wearing ensemble, tomorrow is Cinco de Mayo!

I was all set this week to create a recipe for healthy Asian shrimp and lobster spring rolls when I realized what time of year it was.

So, decided to adapt the ethnicity of my dish. And I am so glad I did. These babies are bomb.

Without further a do, I present you:

Shrimp and Lobster Ceviche Wontons (that's more like it)


Ingredients


-1/2 C. Salad Shrimp (80)
-1/2 C. or 1/2 package Lobster meat (100)
-1/2 C. diced Tomato
-1/4 C. diced Onion
-1 Tbs. chopped Cilantro (or if you forget it at the store like me, parsley)
-1 Tsp. Extra Virgin Olive oil (40)
-Juice of half a Lime
-12 Wonton Wrappers (17 cals each)

Directions

1. Preheat oven to 375 degrees. Spray a baking sheet with Pam.


2. Dice onions and tomato and marinate in a bowl with the lime juice.


3. Add lobster, shrimp, olive oil, and cilantro to the veggies.


4. Put a dollop of the mixture in the middle of the wonton wrapper. Wet the edges of the wrapper slightly using your fingers. Fold into a triangle.


5. Place wontons on the baking sheet and spray with Pam. Cook for 12 minutes in the oven, flipping half way through and re-spraying with Pam.


Total Calories: 35 per wonton (makes about 12)

Low-Cal Guacamole


-1 small Avocado (215)
-1 C. frozen Peas (120)
-1 oz Fat Free Greek Yogurt (15)
-2 Tbs. Salsa (10)
-1 Tbs. Lemon juice
-1/2 Tsp. Garlic Powder
-Dash of Pepper

Directions

1. Thaw peas by heating in microwave, steaming on stove, or leaving out prior to making recipe.


2. Put peas in a food processor and grind until smooth.


3. Combine pea puree with all other ingredients.

3. You can leave out the yogurt and serve is separately as "sour cream" if you like.


Total Calories: 18 per Tbs. or 72 for 1/4 cup (Makes about 5 1/4 C. servings)



Serve to su amigos and enjoy con una Margarita fabulosa! And for more ideas click here.