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! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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 1/8 teaspoon pepper. Toss to coat. Set aside.

  • In a small bowl, combine the remaining 1 tablespoon lemon juice, the remaining 1/8 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.

Nutrition Facts

190 calories; 9.8 g total fat; 2.2 g saturated fat; 129 mg cholesterol; 360 mg sodium. 359 mg potassium; 7.6 g carbohydrates; 1.5 g fiber; 4 g sugar; 18.1 g protein; 828 IU vitamin a iu; 10 mg vitamin c; 36 mcg folate; 86 mg calcium; 2 mg iron; 41 mg magnesium;