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Grilled Shrimp Louis Salad image

A speedy main-dish salad with zest dressing pairs hot-off-the-grill shrimp and cool, crisp greens.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 13

1/2 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 teaspoon olive or vegetable oil
1/8 teaspoon salt
4 cups chopped romaine lettuce
1 medium stalk celery, finely chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 cup grape tomatoes, cut in half
2 tablespoons reduced-fat mayonnaise
1 tablespoon plain yogurt
1 tablespoon shrimp cocktail sauce
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
1 to 2 tablespoons fat-free (skim) milk


  • Heat gas or charcoal grill. On each of two 12-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush with oil. Sprinkle with 1/8 teaspoon salt.
  • Cover and grill kabobs over medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Remove shrimp from skewers.
  • On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp.
  • In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads.

Nutrition Facts : Calories 210, Carbohydrate 15 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 5 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 10 g, TransFat 0 g

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