GRILLED SHRIMP & TOMATO SALAD
Steps:
- In a large resealable plastic bag, combine lemon and lime juices. Add shrimp; seal bag and turn to coat. Refrigerate 30 minutes., Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 8-10 minutes or until shrimp turn pink, turning occasionally and basting frequently with chili sauce., In a small bowl, combine oil and vinegar. Arrange avocados on a large platter; top with shrimp and tomatoes. If desired, sprinkle with parsley. Drizzle with oil mixture.
Nutrition Facts : Calories 177 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
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Diamond Roblox Boy
[email protected]This recipe was a bit bland for my taste. I think it could have used more seasoning.
mayibongwe michael
[email protected]Easy to make and very tasty. I added a bit of feta cheese to the salad and it was even better.
Grifo Sanchez
[email protected]The grilled shrimp were delicious and the tomato salad was a great compliment. I would definitely recommend this recipe to others.
Ethan Hamilton
[email protected]This grilled shrimp and tomato salad was a hit at my last dinner party! The shrimp were cooked perfectly and the tomato salad was so refreshing. I will definitely be making this again.