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Grilled Shrimp and Corn Salad
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 454 |
| Total Fat | 25 g |
| Saturated Fat | 3.5 g |
| Sodium | 922 mg |
| Total Carbohydrate | 21 g |
| Dietary Fiber | 6 g |
| Protein | 38 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| 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 | |
- Directions
- 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.
Exchanges
5 very lean meats; 4.5 fats; 2 vegetables
Side Suggestions: Cornbread
Prepare according to package directions.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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