Grilled Shrimp Louis Salad

  • Prep 25 min
  • Total 25 min
  • Servings 2

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

Steps

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  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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%
Potassium
910mg
26%
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.

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