Yield: 4 Servings
|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||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.