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Iceberg Wedges with Shrimp and Blue Cheese Dressing
Iceberg Wedges with Shrimp and Blue Cheese Dressing
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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!
- By: Diabetic Living Magazine
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
Preparation
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Prep
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Ready In
- 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.
- 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.
- 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.)
- 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.
- 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
