By Tara Bench
Step 1: Prepare Your Main Filling
Heat 1 tablespoon canola oil in a large nonstick skillet over medium heat. Add 1 clove minced garlic and 1 1/2 pounds peeled and deveined medium or small shrimp and cook until just pink, about 3 minutes. Remove from heat and stir in 2 teaspoons finely chopped chipotle in adobo, 2 teaspoons ground cumin, and 1/2 teaspoon kosher salt. Serves 4 to 6.
Per serving: 175 calories, 5.5g total fat, 0.5g sat fat, 405mg sodium, 2g carbs, 207mg chol, 28g protein, 0 fiber