Tuesday, August 26, 2008
Salad with grilled shrimp
I had shrimp in my scrambled egg for lunch, and for dinner it is salad with grilled shrimp. I LOVE shrimp! I love it any way it comes!
Time: 54 minutes
1/4 cup lemon juice, divided
1/2 teaspoon ground cumin, divided
1/4 teaspoon salt, divided
1/4 teaspoon red-flakes, divided
1 cup large shrimp, peeled and deveined
1 bag (about 2.5 cups) Field Greens salad or other mixed baby greens
1/2 cup cilantro leaves
1/2 cup sliced black olives
1/2 cup grape tomatoes
2 tablespoon extra virgin olive oil
1. In medium bowl, whisk 2 tablespoon lemon juice, 1/4 teaspoon cumin, 1/8 teaspoon salt, and pinch of pepper flakes. Stir in the shrimp. Let stand to marinate at room temperature, stirring occasionally for 20 minutes.
2. Meanwhile, in serving bowl, combine salad greens, cilantro, olives, and grape tomatoes. Refrigerate until ready to serve.
3. In small bowl, whisk together olive oil and remaining 2 tablespoon lemon juice, 1/4 teaspoon cumin, 1/8 teaspoon salt, and pepper flakes.
4. Lightly oil grill pan and preheat over medium heat. Grill shrimp for about 2 minutes on each side, or until bright pink and just opaque throughout. Toss shrimp with greens and dressing.
Exchanges: 1 veg, 3 meat, 1 1/2 fat