Ingredients

• 4 ounces raw large shrimp, peeled and deveined (smaller shrimp cook faster)

• 1/2 cup zucchini, sliced

• 1/4 cup of fiesta garden salsa (buy a brand that contains black beans and corn)

• 1/2 ounce Monterey Jack cheese, coarsely grated

• Chopped cilantro for garnish

• 1 corn tortilla

Directions

Put shrimp on one side of pasta bowl, zucchini on the other. Pour salsa over shrimp. Cover with plastic wrap. Microwave on high for 5 minutes. Lift up wrap and sprinkle shrimp with grated cheese; sprinkle cilantro over all. Cover again so cheese will melt. In the meantime, put tortilla between damp paper towel and microwave on high for 20 to 30 seconds.

Serves 1

One serving contains approximately 250 calories, 25 g carbohydrates, 22 g protein, 7 g fat, 750 mg sodium, and 3 g fiber.

To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.

This recipe is gout-friendly because it contains some foods that are moderate in purines. Meat, poultry, and fish should be limited to 1 to 2 servings per day.