Free Recipe Summer Shrimp Salad
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Summer Shrimp Salad Recipe
1 lb Medium shrimp, peeled and
-deveined
1/4 c Fresh lime juice, divided
2 ts Grated peeled gingerroot
1 ts Vegetable oil
1/4 ts Crushed red pepper
1 Clove garlic, minced
1-1/2 c Cubed seeded watermelon
1/2 c Cubed pineapple
1/2 c Diced green bell pepper
1/2 c Diced peeled cucumber
1 ts Finely chopped seeded
-jalapeno pepper
2 tb Honey
2 tb Low-sodium soy sauce
1 tb Vegetable oil
Vegetable cooking spray
8 c Torn romaine lettuce or
-trimmed watercress
2 tb Chopped fresh cilantro
Lime slices, (optional)
Summer Shrimp Salad Preparation
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 3/4 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@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 4
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