Directions:
- In a small bowl, combine the first five ingredients. Pour 3/4 cup into a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette.
- Drain and discard vinaigrette. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1120.15 Kcal (4690 kJ) | ||
| Calories from fat | 427.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.48g | 73% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1506.03mg | 63% | |
| Potassium | 434.41mg | 9% | |
| Total Carbs | 87.97g | 29% | |
| Sugars | 43.06g | 172% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 15.21g | 30% | |
| Vitamin C | 36.3mg | 61% | |
| Vitamin A | 4.7mg | 158% | |
| Iron | 170.9mg | 950% | |
| Calcium | 155.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 215.08 Kcal (900 kJ) | ||
| Calories from fat | 82.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 73% | |
|---|---|---|---|
| Cholesterol | 12.63mg | 22% | |
| Sodium | 289.17mg | 63% | |
| Potassium | 83.41mg | 9% | |
| Total Carbs | 16.89g | 29% | |
| Sugars | 8.27g | 172% | |
| Dietary Fiber | 1.42g | 29% | |
| Protein | 2.92g | 30% | |
| Vitamin C | 7mg | 61% | |
| Vitamin A | 0.9mg | 158% | |
| Iron | 32.8mg | 950% | |
| Calcium | 29.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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