Time: 30 minutes.
Yield: Serves 4-6
1/2 cup millet*
2 tablespoons plus 1 tsp. extra-virgin olive oil, divided
1 to 2 lemons
1 teaspoon kosher salt
7 1/2 cups loosely packed stemmed watercress (about 2 bunches)
1/4 cup loosely packed mint leaves, chopped
1/3 cup finely chopped red onion,
1 cup roasted shrimp
1. In a small saucepan, bring millet, 1 tsp. olive oil, and 1 1/2 cups salted water or chicken broth to a boil. Reduce heat and simmer, covered, 20 minutes. Remove from heat and let stand 5 minutes.
Make sure shell is removed from shrimp then toss with olive oil and salt and pepper. Roast shrimp at 450º for 3-6 minutes depending on size until shrimp is pink on the outside and opaque inside. Place aside to cool slightly.
2. Meanwhile, zest 1 1/2 tsp. peel and 3 1/2 tbsp. juice from 1 to 2 lemons. In a small bowl, whisk together zest and juice, remaining 2 tbsp. oil, and the salt.
3. Put millet in a serving bowl. Pour in dressing and toss gently. Add watercress, mint, onion, and shrimp, and toss gently to mix.
*Buy in boxes or in bulk at well-stocked groceries and natural-foods stores.
Note: Nutritional analysis is per serving.
CALORIES 179 (47% from fat); FAT 9.3g (sat 1.4g); CHOLESTEROL 69mg; CARBOHYDRATE 14g; SODIUM 325mg; PROTEIN 11g; FIBER 4.6g