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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint. Annette Traverso - San Rafael, California Ingredients:
1/4 cup lime juice |
2 tablespoons sesame oil |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon sesame seeds, toasted |
1 tablespoon minced fresh mint |
1 tablespoon minced fresh cilantro |
1/8 teaspoon crushed red pepper flakes |
1 pound uncooked large shrimp, peeled and deveined |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 sweet onion, sliced |
1 medium cucumber, peeled and sliced |
4 cups torn leaf lettuce |
Directions:
1. 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.
2. 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.
3. 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.
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