Summer shrimp salad

Yield: 4 Servings

Measure 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)

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.

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