Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Newman's Own light lime vinaigrette | ||
| ⅛ tsp. ground cumin | ||
| 1 lbs. raw large shrimp, peeled | ||
| 1 (8 oz) bag Dole Mediterranean salad blends | ||
| Fresh chives, for garnish |
Directions
- Whisk together vinaigrette and cumin in a 13-by-9-inch baking dish.
- Thread shrimp onto skewers and place in baking dish. Cover and refrigerate for 20 minutes, turning skewers after 10 minutes.
- Meanwhile, prepare grill.
- Remove skewers from baking dish; discard vinaigrette mixture.
- Grill skewers 2 to 3 minutes per side or until shrimp is pink and firm.
- Meanwhile, divide salad greens among salad plates. Place grilled shrimp on greens and garnish with chives. If desired, drizzle the salad with additional vinaigrette.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 170mg
- Sodium: 250mg
- Total Carbohydrates: 4g
- Protein: 24g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 10%
0%
Iron 15%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Summer Grilling 2008.