Summer shrimp salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium shrimp, peeled and deveined |
| ¼ | cup | Fresh lime juice, divided |
| 2 | teaspoons | Grated peeled gingerroot |
| 1 | teaspoon | Vegetable oil |
| ¼ | teaspoon | Crushed red pepper |
| 1 | Clove garlic, minced | |
| 1½ | cup | Cubed seeded watermelon |
| ½ | cup | Cubed pineapple |
| ½ | cup | Diced green bell pepper |
| ½ | cup | Diced peeled cucumber |
| 1 | teaspoon | Finely chopped seeded jalapeno pepper |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Low-sodium soy sauce |
| 1 | tablespoon | Vegetable oil |
| Vegetable cooking spray | ||
| 8 | cups | Torn romaine lettuce or trimmed watercress |
| 2 | tablespoons | Chopped fresh cilantro |
| Lime slices, (optional) | ||
Directions
Combine shrimp, 1 tablespoon lime juice, gingerroot, 1 teaspoon oil, red pepper, and garlic in a bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally.
Combine watermelon and the next 4 ingredients (watermelon through jalapeno) in another bowl; stir gently. Cover and chill.
Combine the remaining lime juice, honey, soy sauce, and 1 tablespoon oil; stir well, and set aside.
Remove shrimp from marinade, reserving marinade. Thread shrimp onto 8 (10-inch) skewers.
Prepare grill. Place skewers on grill rack coated with cooking spray, and grill 3 minutes. Turn skewers over; baste with reserved marinade, and grill 3 minutes or until done. Remove shrimp from skewers.
Arrange 2 cups of torn romaine, 3 ounces shrimp, and ¾ cup watermelon mixture on each of 4 individual plates. Drizzle 2 tablespoons of honey mixture over each salad, and sprinkle with chopped cilantro. Yield: 4 servings.
Per serving: 243 Calories; 7g Fat (25% calories from fat); 26g Protein; 20g Carbohydrate; 173mg Cholesterol; 420mg Sodium Serving Ideas : Garnish with lime slices, if desired.
Recipe by: Cooking Light, Sept. 1995, page 142 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.