SUMMER SHRIMP
I call this dish a "gift from the sea." It is so easy to prepare that I am thankful every time I make it for company. It is a combination of both cold and hot, and is also versatile and convenient. You can make this with either shrimp or calamari, whatever looks best at the seafood counter. And whichever you choose, you'll enjoy every savory bite of this unusual salad.

What you'll need:

  • 24 ounces medium to large shrimp (21 to 25 shrimp per pound),
    peeled, cleaned, and deveined, or 24 ounces calamari
  • 32 ounces string beans
  • 15 chopped basil leaves
  • 3 tablespoons chopped parsley
  • 6 tablespoons extra-virgin olive oil 1V2 tablespoons fresh oregano or 3A teaspoon dry Salt and pepper to taste Plum (Roma) tomatoes, for garnish .
  • What you'll do:
  • Steam the shrimp for 3 minutes. Or boil the calamari for 1 hour in lightly salted water. Slice the calamari very thin.
  • Steam the string beans for 2 minutes and cut them in half. Mix all the ingredients well in a large bowl. Place mixture in a flat dish and surround the salad with thin slices of tomato.
    Serve immediately.
  • Serves 4 (male-sized) portions. Women: Spoon about 2 ounces fish mix­ture into a plastic container. Cover and place in fridge to eat for breakfast or add to lunch or dinner the next day. Both men and women: Don't for­get to add the oil toward your daily fat allotment.
  • MIRACLE DIET CHEF'S HINT: The numbers "21/25" that you see for the shrimp ingredient is a way to measure the size you'll need—so you won't eat too many or too little on the 5-Day Miracle Diet. The size is based on the amount of shrimp you'd need per pound. In other words, you'd need 21 to 25 shrimp to make a pound in this recipe—which, translated, means you'll need large shrimp. If you had to have approximately 40 shrimp to make a pound, you'd be using medium shrimp. Size 10 shrimp would be jumbo size.