¾ pound large shrimp, shelled

8 cups washed, ready-to-eat baby spinach leaves

2 ripe mangoes cut into cubes, (about 2 cups)

¼ cup reduced fat oil and vinegar dressing

2 tablespoons fresh oregano leaves or 2 teaspoons dried oregano

Salt and freshly ground black pepper

Place shrimp in a saucepan and cover with cold water. Heat the water until it starts to simmer with white bubbles just appearing around the edge of the pot and the water turning white. Remove from heat and let sit for 1 minute. Drain.

Divide the spinach between two plates. Add the mango cubes. Place the shrimp over the mangoes. Drizzle dressing over the shrimp and mango. Sprinkle with oregano and salt and pepper to taste.

Yield 2 servings.

Per serving: 296 calories (12% from fat), 3.9 g fat (0.6 g saturated, 1.1 g monounsaturated), 278 mg cholesterol, 39.2 g protein, 31.2 g carbohydrates, 5.8 g fiber, 310 mg sodium.