See Also: Spicy Oriental Shrimp Salad(recipes)
Oriental Shrimp and Pasta Salad(recipes)
aminolevulinic acid(medicine)
d-aminolevulinic acid(medicine)
d-aminolevulinic acid synthase(medicine)
protein activator, aminolevulinic acid synthetase(medicine)
Oriental Shrimp Burritos(recipes)
medicine, oriental traditional(medicine)
Grilled Oriental Shrimp Kabobs(recipes)
Spicy Ale Shrimp(recipes)

d-aminolevulinic acid synthase (medicine) and Spicy Oriental Shrimp Salad (recipes)


d-aminolevulinic acid synthase (medicine)


d-aminolevulinic acid synthase
<enzyme> An enzyme that catalyses the reaction of succinyl-CoA with glycine to form d-aminolevulinic acid, coenzyme A, and CO2. The committed step in porphyrin biosynthesis.

Acronym: ALA


Spicy Oriental Shrimp Salad (recipes)




Yield: Makes 4 servings



Ingredients:



1head iceberg lettuce

1/2cup fresh basil leaves

1/4cup rice Wine vinegar

1piece fresh ginger (2 inches), peeled

1tablespoon reduced-sodium soy sauce

3cloves garlic

2teaspoons dark sesame oil

1teaspoon red pepper flakes

28large shrimp, peeled and deveined

1to 2 limes, cut into wedges (optional)

Vinaigrette Dressing (recipe follows)









Preparation:





1.Core, rinse and thoroughly drain lettuce. Refrigerate in airtight container to crisp. Combine basil, vinegar, ginger, soy sauce, garlic, sesame oil and red pepper in blender or Food processor fitted with metal blade. Blend to form rough paste, using on/off pulsing action, scraping sides as needed. Transfer paste to large mixing bowl. Add shrimp;stir until coated. Cover and refrigerate 2 hours or overnight.2.Preheat broiler. Broil shrimp in shallow pan 2 minutes per side, turning once, just until opaque. Shred lettuce; arrange on four plates. Top with cooked shrimp. Garnish with lime, if desired. Serve with Vinaigrette Dressing.







Vinaigrette Dressing:

Whisk 3 tablespoons red Wine vinegar with 1-1/2 tablespoons olive oil in small bowl until blended.





Nutritional Information:







Serving Size:







Sodium

236 mg







Protein

10 g







Fiber

3 g







Carbohydrate

7 g







Cholesterol

75 mg







Saturated Fat

1 g







Total Fat

8 g







Calories from Fat

50 %







Calories

144









Dietary Exchange:







Meat

1







Vegetable

1-1/2







Fat

1