Marinating time: 20 minutes Cooking time: 4 minutesPlan ahead and save time preparing this main dish salad. Cook the shrimp when you have the grill lighted for another meal. Or, feel free to adapt by using salmon or chicken breast instead of the shrimp.
Preparation time: 30 minutes Marinating time: 20 minutes Cooking time: 4 minutes
¼ cup lime juice, divided
½ teaspoon ground cumin, divided
¼ teaspoon salt, divided
¼ teaspoon red-pepper flakes, divided
1 pound large shrimp, peeled and deveined
6 cups mesclun or other mixed baby greens
1 cup fresh mint leaves
1 cup cilantro leaves
1 cup flat-leaf parsley leaves
1 small red onion, thinly sliced
2 tablespoons canola oil
1. In a medium bowl, whisk 2 tablespoons of the lime juice, ¼ teaspoon cumin, 1⁄8 teaspoon salt, and a pinch of pepper flakes. Stir in the shrimp. Let stand to marinate at room temperature, stirring occasionally, for 20 minutes.
2. Meanwhile, in a serving bowl, combine the mesclun, mint, cilantro, parsley, and onion. Refrigerate until ready to serve.
3. In a small bowl, whisk together the oil and the remaining 2 tablespoons lime juice, ¼ teaspoon cumin, 1⁄8 teaspoon salt, and the remaining pepper flakes.
4. Lightly oil a grill pan and preheat over medium heat. Grill the shrimp for about 2 minutes on each side, or until bright pink and just opaque throughout. Do not overcook. Toss the shrimp with the greens and dressing.
MAKES 4 SERVINGS
Per serving: 202 calories, 9 g carbohydrate, 23 g protein, 9 g fat, 1 g saturated fat, 150 mg cholesterol, 326 mg sodium, 3 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: 1 vegetable, 3 meat, 1½ fat
NOTE: Shrimp may be broiled for the same amount of time, if desired.
