Mexican Grilled Shrimp Caesar Salad - 17g Carbs, 7g Fiber, 3g Sugar
From: www.realsimple.com
Grill the shrimp in this lively main-course salad to bring out smoky-sweet flavors.
Hands-On Time: 20 min
Total Time: 20 min
Serves: 4
1/4 cup pepitas (hulled pumpkin seeds)
1 1/2 lb peeled and deveined large shrimp
1/4 to 1/2 tsp cayenne pepper
5 Tbsp olive oil
kosher salt and black pepper
1 Tbsp red wine vinegar
1 tsp Worcestershire sauce
1/4 jalapeno pepper, finely chopped
1 clove garlic, finely chopped
1 small head romaine lettuce, leaves torn (6 cups)
1/2 small jicama OR 1 Granny Smith apple, peeled and cut into matchsticks
1/2 small red onion, thinly sliced
1/2 cup crumbled Cotija, queso fresco, or Feta (2 oz)
Heat oven to 350 degrees F. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.
Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.
In a large bowl, combine the vinegar, Worcestershire, jalapeno, garlic, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.
Serves: 4
Nutrition per Serving: 502 Calories, 29g Fat, 6g Sat Fat, 269mg Cholesterol, 681mg Sodium, 17g Carbs, 7g Fiber, 3g Sugar, 45g Protein, 8mg Iron, 277mg Calcium
Posted by: chefgloria1030@yahoo.com
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