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
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.
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