Grilled Shrimp and Corn Salad
|Serving Size||½ of recipe|
|Total Fat|| 25 g|
|Saturated Fat|| 3.5 g|
|Sodium|| 922 mg |
|Total Carbohydrate|| 21 g|
|Dietary Fiber|| 6 g |
|Protein|| 38 g|
|Large uncooked shrimp, peeled and deveined||¾ pound |
| Paprika||1 teaspoon|
|Cayenne pepper to taste|
|Red onion, cut into ½-inch pieces||½ |
| Metal skewers, or wooden ones soaked in water for at least 20 minutes ||4|
|Corn, husked||1 ear|
|Olive oil||1 teaspoon |
|Mixed greens||3 cups |
|Avocado, cut into ½-inch cubes||½ |
|White wine vinaigrette or Italian dressing ||¼ cup |
|Salt||1/8 teaspoon |
|Freshly ground pepper to taste|
- Toss shrimp with paprika and cayenne pepper. Thread shrimp and onion pieces on separate skewers. Brush corn with oil.
- Prepare grill. Grill onions and corn about 5 minutes, or until cooked through. Meanwhile, grill shrimp about 2-3 minutes per side until cooked through.
- Divide greens between two large plates. Remove shrimp and onions from skewers and arrange on greens. Cut corn kernels off the cob and sprinkle over salad. Top with avocado pieces, drizzle with vinaigrette, season with salt and pepper, and serve.
5 very lean meats; 4.5 fats; 2 vegetables
Prepare according to package directions.
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