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Prep 25min
Total25min
Servings2
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Ingredients
Salad
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
Dressing
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
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Steps
1
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.
2
Cover and grill kabobs over medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Remove shrimp from skewers.
3
On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp.
4
In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads.
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Serving the dressing on the side allows each of you to use the amount you want.
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