Grilled Shrimp Salad with Raspberry Vinaigrette
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 4
Difficulty: Intermediate
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 4
Difficulty: Intermediate
PAM® Grilling Spray
4 ounces fresh snow peas, trimmed (4 oz = about 1 cup)
1 pound large (21/30 count) shrimp, peeled, deveined
1 tablespoon canola oil
1/2 teaspoon lemon pepper seasoning
1 pkg (6 oz each) torn salad greens
4 ounces sliced fresh mushrooms (4 oz = about 1 cup)
1 can (11 oz each) mandarin oranges, drained
1/2 cup fat free raspberry vinaigrette dressing
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 89 mg | 9% |
Carbohydrate | 13 g | 4% |
Cholesterol | 143 mg | 48% |
Total Fat | 6 g | 9% |
Iron | 3 mg | 16% |
Calories | 176 kcal | 9% |
Sodium | 952 mg | 40% |
Protein | 20 g | 40% |
Saturated Fat | 2% | |
Sugars | 8 g | 1% |
Vitamin C | 40 mg | 67% |
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Meanwhile, add snow peas to boiling water; cook 1 to 2 minutes or until crisp-tender. Drain. Place in medium bowl filled with ice water; set aside.
Place shrimp in another medium bowl. Toss with oil; sprinkle with seasoning. Thread onto metal skewers.
Grill 3 to 4 minutes on each side or until shrimp turn pink. Remove shrimp from skewers; cover to keep warm.
Drain snow peas; place in large bowl. Add salad greens, mushrooms, oranges and dressing; toss lightly. Top salad with shrimp.
Grilled Shrimp Salad with Raspberry Vinaigrette