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 | |
About Grilled Shrimp Salad with Orange-Mint Dressing
Vibrant, refreshing, and bursting with flavor, this Grilled Shrimp Salad with Orange Mint Dressing is a celebration of bright, fresh ingredients. Picture succulent shrimp, kissed by the grill to perfection, resting on a bed of crisp greens. The real star, though, is the zesty orange mint dressing, a tantalizing blend of citrusy sweetness and refreshing herbs that elevates the dish into something truly special. Light yet satisfying, this salad is ideal for those moments when you crave something both healthy and indulgent, perfect for a sunny lunch or a light dinner that still feels like a treat.
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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