30 Minutes or Less
Recipes
Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Nutrition Information: +
| Total Calories | 470 | |
|---|---|---|
| Total Fat | 26g | |
| Choloesterol | 205mg | |
| Sodium | 1450mg | |
| Total Carbohydrates | 28g | |
| Dietary Fiber | 2g | |
| Total Sugars | 17g | |
| Added Sugars | 13g | |
| Protein | 28g | |
| Vitamin D | 0.3mg | |
| Calcium | 320mg | |
| Iron | 2mg | |
| Potassium | 649mg | |
Ingredients
1 ¼ pounds large fresh shrimp, peeled and deveined
4 tablespoons olive oil
4 to 5 (10-inch) metal or bamboo skewers
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
3 tablespoons sherry vinegar
3 tablespoons honey
3 tablespoons fresh mint, chopped
1/2 teaspoon salt
1/4 freshly ground black pepper
6 cups mesclun mix, baby arugula, frisse (French curly endive) or other greens
2 large vine-ripened tomatoes, cored and diced
1 cup garlic flavored croutons
4 ounces Monterey Jack or Mild Cheddar Cheese, grated
Preparation
01Prepare hot fire in charcoal grill or preheat gas grill to high.
02In a medium bowl, toss shrimp with 1 tablespoon olive oil.
03Thread shrimp on skewers. Place directly over heat and cook until pink, approximately 2 minutes per side.
04Remove from heat; slide shrimp off skewers onto plate.
05In a small bowl, whisk together orange juice and zest, vinegar, remaining 3 tablespoons of olive oil, honey, mint, salt and pepper.
06Divide greens among 4 plates. Top with tomatoes, croutons and shrimp. Drizzle each with one fourth of dressing. Top with cheese.
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