Grilled Shrimp Louis Salad

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 2

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Serving the dressing on the side allows each of you to use the amount you want.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
165mg
56%
Sodium
740mg
31%
Total Carbohydrate
15g
5%
Dietary Fiber
5g
18%
Sugars
10g
Protein
21g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
200%
200%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.