Grilled Shrimp Louis Salad

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

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

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

  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
165mg
165%;
Sodium
740mg
740%;
Total Carbohydrate
15g
15%
(Dietary Fiber
5g
5%
  Sugars
10g
10%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
200%;
Calcium
10%;
Iron
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 Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.