- Preparation time
- 25 mins
- Cooking time
- 25 mins
- Difficulty
- Easy Recipes
- Serves
- 2 people
- Dinner
- May 16, 2016
Grilled Shrimp Louis Salad.
A speedy main-dish salad with zest dressing pairs hot-off-the-grill shrimp and cool, crisp greens.
PrintGrilled Shrimp Louis Salad
Ingredients
Scale
Salad
- 1/2 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
- 1 teaspoon olive or vegetable oil
- 1/8 teaspoon salt
- 4 cups chopped romaine lettuce
- 1 medium stalk celery, finely chopped (1/2 cup)
- 1/2 cup chopped red bell pepper
- 1 cup grape tomatoes, cut in half
Dressing
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon plain yogurt
- 1 tablespoon shrimp cocktail sauce
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon salt
- 1 to 2 tablespoons fat-free (skim) milk
Instructions
- Heat gas or charcoal grill. On each of two 12-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush with oil. Sprinkle with 1/8 teaspoon salt.
- Cover and grill kabobs over medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Remove shrimp from skewers.
- On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp.
- In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads.
