Shrimp Cakes Pomegranate Salsa

Serves 4 

4 green onions, green parts only, minced
1 cup fresh pomegranate seeds
Juice of 1/2 lemon
3/4lb shrimp, peeled, deveined and tails removed
1 lb red leaf lettuce, chopped
3 slices sprouted whole grain ezekiel bread
1 egg white
1 tsp mustard powder
1/2 tsp ground black pepper
1/4 tsp sea salt ( himilayan worked great)
2 tsp olive oil. divided

1. Prepare salsa: In medium bowl, combine green onions, pomegranate seeds and lemon juice. 
2.  In a food processor, process bread into fine crumbs.  Transfer to a large bowl.
3. In food processor, process shrimp into a paste, about 1 minute.  Add to bread crumbs.  Stir in egg white, mustard, pepper and salt.  Gently shape into eight 3 inch patties.
4.  In a large nonstick skillet, heat 1 tsp oil on medium.  Add four patties and cook until bottoms are golden brown, about 3 minutes.  Flip and cook until golden brown, about 2 minutes more.  Transfer to a plate.  Add remaining oil to skillet and repeat with remaining patties.
5.  Divide lettuce among serving plates.  Top with patties and salsa, divide evenly.

Nutrients Per Serving ( according to recipe):  2 Shrimp cakes, 1/4 cup Salsa, 1/4 lb lettuce:
                                                                         Calories 248, Total Fat 5 g, Sat. Fat 1 g, Carbs 27 g,
                                                                         Fiber 4 g, Sugars 8 g, Protein 24 g, Sodium377 mg,
                                                                         Cholesterol 129 mg