- In a large serving bowl stir together 10 ounces large cooked shrimp (cut into bite-size pieces), 1 large minced shallot, 1 cup halved grape tomatoes, 1 can rinsed chickpeas, and ¼ cup shredded fresh basil.
- To make dressing: In small bowl stir together ¼ teaspoon paprika, ¼ teaspoon black pepper, and 1/8 teaspoon oregano. Gradually whisk in 3 tablespoons low-sodium tomato or V-8 juice, 1 tablespoon white wine vinegar and 1 tablespoon olive oil.
- Pour dressing over the shrimp mixture and toss gently to coat all ingredients.
- Makes 4 servings. From the Diabetic Cooking magazine, July/August 2012 issue.