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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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:
2 tablespoons lime juice |
1 tablespoon sesame oil |
1 tablespoon reduced-sodium soy sauce |
1-1/2 teaspoons sesame seeds, toasted |
1-1/2 teaspoons minced fresh mint |
1-1/2 teaspoons minced fresh cilantro |
dash crushed red pepper flakes |
1/2 pound uncooked large shrimp, peeled and deveined |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 large sweet onion, sliced |
1/2 medium cucumber, peeled and sliced |
2 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 two 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 or broil 4 in. from the heat for 2-4 minutes on each side or until shrimp turn pink.
3. Stir reserved dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce among two salad plates; top with shrimp mixture and serve immediately. Yield: 2 servings.
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