Greek Salad With Grilled Shrimp

From Sonoma Diet
Go Greek! This salad is a delectable meal, and the shrimp offer a low-fat, low-calorie protein that will keep you energized throughout the day.

PREP: 45 minutes GRILL: 6 minutes MAKES: 4 servings

1 pound fresh or frozen large shrimp in shells
2 cloves garlic, minced (1 teaspoon minced)
1/2 teaspoon finely shredded lemon peel
3 cups whole fresh baby spinach leaves
3 cups torn romaine
2 medium tomatoes, cut into thin wedges
1 medium cucumber, quartered lengthwise and sliced 1/4 inch thick
1/3 cup pitted kalamata olives
1/4 cup chopped red onion
1/4 cup thinly sliced radishes
1/4 cup crumbled feta cheese (1 ounce)
Greek Vinaigrette
2 large whole wheat pita bread rounds, halved

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a small bowl toss shrimp with garlic and lemon peel. Cover and chill for 30 minutes.

2. Meanwhile, in a large bowl combine spinach, romaine, tomatoes, cucumber, olives, red onion, and radishes; toss to combine. Set aside.

3. Thread shrimp onto 4 8-inch skewers,* leaving a 1/4-inch space between pieces.

4. For a charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 6 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover and grill as above.)

5. To serve, divide greens mixture among 4 dinner plates. Sprinkle with feta cheese. Top with grilled shrimp. Drizzle with Greek Vinaigrette. Serve with pita bread.

Greek Vinaigrette: In a screw-top jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh oregano, dash kosher salt, and dash freshly ground black pepper. Cover and shake well.

Nutrition Facts per serving: 369 cal., 16 g total fat (3 g sat. fat), 179 mg chol., 571 mg sodium, 29 g carbo., 6 g fiber, 30 g pro.

*Note: If using wooden skewers, soak in enough water to cover for at least 1 hour before grilling. Broiler method: Place skewers on the unheated rack of a broiler pan. Broil 4 inches from the heat for 2 to 4 minutes or until shrimp are opaque, turning once halfway through broiling.

Members Get More! From Join Sonoma Diet!