Summertime Grilled Shrimp Salad
Fresh strawberries and crunchy toasted pecans pair wonderfully with the grilled shrimp in this summertime salad.
Ingredients
- 12 large shrimp, peeled (16-20 count)
- 1/2 cup prepared raspberry vinaigrette salad dressing, divided
- 5 cups torn fresh spinach
- 1/3 cup pecan halves, toasted
- 8 ripe strawberries
- 8 fresh asparagus spears, but into 2-inch pieces
Directions
- Toss shrimp with 1/4 cup salad dressing; cover and refrigerate at least 30 minutes.
- Drain; thread shrimp onto skewers.
- Grill, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done.
- Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining 1/4 cup salad dressing. Serve at once.
Nutrition
% Daily Value
Calories
121
Calories from Fat
63
% Daily Value
Total Fat
8g
12%
Saturated Fat
1g
4%
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
32mg
11%
Sodium
153mg
6%
Potassium
418mg
12%
Total Carbohydrate
9g
Dietary Fiber
3g
13%
Sugars
4g
Sugar Alcohols
0g
Protein
7g
14%