Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Diabetic Living Magazine
Source: 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; protein 18.1g; carbohydrates 7.6g; dietary fiber 1.5g; sugars 4g; fat 9.8g; saturated fat 2.2g; cholesterol 129.2mg; vitamin a iu 828IU; vitamin c 10.3mg; folate 35.8mcg; calcium 85.9mg; iron 2.2mg; magnesium 40.6mg; potassium 358.8mg; sodium 359.5mg.