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 \N | 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 |
\N \N | Vegetable cooking spray |
8 cups | Torn romaine lettuce or trimmed watercress |
2 tablespoons | Chopped fresh cilantro |
\N \N | 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.