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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Yummy shrimp for a salad, but you could also serve it with tortillas or with Mexican rice. Jalapeno and chili powder lend just the right amount of heat and a wonderful aroma! Ingredients:
1 small onion, halved and thinly sliced |
1/4 cup minced fresh cilantro |
1 jalapeno pepper, seeded and chopped |
2 tablespoons canola oil |
2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 pound uncooked medium shrimp, peeled and deveined |
6 cups torn leaf lettuce |
1/2 cup fat-free ranch salad dressing |
Directions:
1. In a large resealable plastic bag, combine the first nine ingredients; add shrimp. Seal bag and turn to coat. Cover and refrigerate for 30 minutes.
2. Thread shrimp onto four metal or soaked wooden skewers; discard onion mixture. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.
4. Divide lettuce among four plates; top with shrimp. Serve immediately with dressing. Yield: 4 servings.
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