Grilled Shrimp Salad with Creamy Garlic Dressing
Cucumber and jicama add a delightful crunch to this flavorful, 30-minute shrimp salad recipe. Source: Diabetic Living Magazine
Ingredients
Creamy Garlic Dressing
Grilled Shrimp Salad
Directions
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Prepare dressing: In a small bowl, combine yogurt, milk, mint, dill, garlic, salt and pepper. Store, covered, in refrigerator while preparing shrimp.
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Prepare salad: Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Thread shrimp onto four 12-inch skewers, leaving 1/4-inch space between each shrimp (see Tip). Sprinkle shrimp with the salt and pepper.
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For a charcoal grill, place shrimp skewers on the grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
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To serve, divide salad greens among four serving plates. Top with cucumber, jicama and radishes. Top each salad with a shrimp skewer. Spoon dressing over salads. If desired, sprinkle with goat cheese. Serve immediately.
Tips
Tips: Use a vegetable peeler to shave enough wide strips of the peeled jicama to make 1/2 cup.
If using wooden skewers, soak in enough water to cover for at least 30 minutes before grilling.
Nutrition Facts
3 lean protein, 1 1/2 vegetables