Light Greek-flavored shrimp lettuce wraps.
Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.
Per Serving: 287 calories; protein 25g; carbohydrates 9.9g; fat 16.9g; cholesterol 215.9mg; sodium 1022.9mg.