Iceberg Wedges with Shrimp and Blue Cheese Dressing

Iceberg Wedges with Shrimp and Blue Cheese Dressing

0 Reviews
From: Diabetic Living Magazine

Wedges of crisp lettuce dressed up with grilled shrimp, crisp bacon, colorful tomatoes, sliced red onion and chunky blue cheese dressing-now that's a salad that satisfies!

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ pounds fresh or frozen large shell-on shrimp
  • 3 tablespoons lemon juice, divided
  • ¼ teaspoon ground black pepper, divided
  • ½ cup light mayonnaise or salad dressing
  • ¼ to ½ teaspoon hot pepper sauce
  • 2 tablespoons crumbled blue cheese
  • 3 to 4 tablespoons nonfat milk
  • 1 large head iceberg lettuce, cut into 12 wedges
  • 1 large tomato, chopped
  • ⅓ cup thinly sliced, quartered red onion
  • 2 slices turkey bacon, cooked and crumbled


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired; rinse and pat dry with paper towels. In a medium bowl, combine shrimp, 2 tablespoons lemon juice and ⅛ teaspoon pepper. Toss to coat. Set aside.
  2. In a small bowl, combine the remaining 1 tablespoon lemon juice, the remaining ⅛ teaspoon pepper, mayonnaise (or dressing) and hot sauce. Stir in blue cheese. Stir in enough of the milk to reach desired consistency.
  3. Coat an unheated grill pan with cooking spray; preheat over medium-high heat. Thread shrimp onto six 10- to 12-inch skewers (see Tip). Place skewers on grill pan; cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking. (If necessary, cook shrimp skewers half at a time.)
  4. Place 2 lettuce wedges on each of 6 serving plates. Top with shrimp, tomato, onion and bacon. Serve with dressing.
  • Tip: If using wooden skewers, soak skewers in enough water to cover for at least 30 minutes before using.

Nutrition information

  • Serving size: 2 lettuce wedges, 6 shrimp, 2 Tbsp dressing
  • Per serving: 190 calories; 10 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 18 g protein; 36 mcg folate; 129 mg cholesterol; 4 g sugars; 0 g added sugars; 828 IU vitamin A; 10 mg vitamin C; 86 mg calcium; 2 mg iron; 360 mg sodium; 359 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2 lean protein, 2 fat, 1½ vegetable

Reviews 0