Ingredients: |
Ingredients: 16 oz. shrimp, peeled, deveined and tails removed (can use fresh or frozen and thawed)
Wooden skewers (if grilling the shrimp)
3 1/2 Tbsp. olive oil
3 Tbsp. honey
2 - 3 garlic cloves, finely minced
Juice from 1 1/2 limes
4 Tbsp. grapefruit juice
Salt
Pepper
Dash of cayenne pepper
1 red bell pepper, finely chopped
1/2 c. corn, cooked from can or fresh
1 mango, chopped
1/2 small red onion, thinly sliced
8 c. Romaine Lettuce, chopped
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Directions: |
Directions:Combine olive oil, honey, garlic, lime juice, salt, pepper and cayenne pepper in a bowl and whisk until combined
Pour 1/3 of marinade over raw shrimp in a bowl (if using the stir-fry method) or thread shrimp on skewers and lay in glass baking pan and pour 1/3 of marinade over if grilling
Marinate for at least 1 hour, making sure to turn the skewers or stir the shrimp to coat evenly at least once
Set aside remaining marinade for dressing
Combine chopped bell pepper, corn, red onion and chopped mango in a small bowl
Season lightly with salt and pepper and set aside
You can cook the shrimp a number of ways
To stir-fry, heat large frying pan with Pam cooking spray over medium heat Once hot, add marinated shrimp and cook until no longer pink and cooked throughout
To grill, set grill to medium-high heat.
Grill the shrimp skewers approximately 1 1/2 - 2 minutes on each side
Set aside
Place lettuce in a large bowl
Drizzle remaining marinade/dressing over and toss to combine
Divide dressed lettuce evenly on 4 plates
Add a scoop of the pepper, corn, onion and mango mix in the middle of each salad
Remove shrimp from skewers (if you used the grill method)
Divide grilled shrimp evenly among all 4 salads
Garnish with remaining cilantro |
This recipe for Zesty Shrimp Salad with Mango is from