Directions:
- In a large bowl, combine the first seven ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto four metal or soaked wooden skewers.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 2-4 minutes on each side or until shrimp turn pink.
- Stir the reserved dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce among four salad plates; top with shrimp mixture. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.9 Kcal (1988 kJ) | ||
| Calories from fat | 271.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.12g | 46% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1953.46mg | 81% | |
| Potassium | 337.7mg | 7% | |
| Total Carbs | 42.55g | 14% | |
| Sugars | 5.13g | 21% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 12.04g | 24% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 24.1mg | 134% | |
| Calcium | 105.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 166.41 Kcal (697 kJ) | ||
| Calories from fat | 95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 46% | |
|---|---|---|---|
| Cholesterol | 23.04mg | 22% | |
| Sodium | 684.51mg | 81% | |
| Potassium | 118.33mg | 7% | |
| Total Carbs | 14.91g | 14% | |
| Sugars | 1.8g | 21% | |
| Dietary Fiber | 1.22g | 14% | |
| Protein | 4.22g | 24% | |
| Vitamin C | 4mg | 19% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 8.4mg | 134% | |
| Calcium | 36.8mg | 11% | |
* 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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