• 2servings
  • 25minutes
  • 210calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed

  2. 1 teaspoon olive or vegetable oil

  3. 4 cups chopped romaine lettuce

  4. 1 medium stalk celery, finely chopped (1/2 cup)

  5. 1/2 cup chopped red bell pepper

  6. 1 cup grape tomatoes, cut in half

  7. 2 tablespoons reduced-fat mayonnaise

  8. 1 tablespoon plain yogurt

  9. 1 tablespoon shrimp cocktail sauce

  10. 1/2 teaspoon grated lemon peel

  11. 1/8 teaspoon salt

  12. 1 to 2 tablespoons fat-free (skim) milk

Instructions Jump to Ingredients ↑

  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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