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Grilled Shrimp Salad

This healthy recipe comes from NDSU Extension Service.


• 8 tablespoons lime juice, divided

• 8 tablespoons rice vinegar, divided

• 9 tablespoons peanut oil, divided

• 24 large shrimp (about 1½ pounds), peeled and deveined

• 2 tablespoons sugar

• 6 tablespoons chopped fresh cilantro

• 1 teaspoon crushed red pepper

• 3 green onions, finely chopped

• 2 8-ounce cans sliced water chestnuts, drained and rinsed

• ½ cup chopped red onion

• 6 cups shredded iceberg lettuce (about 1 head)

• 2 cups chopped bok choy

• cilantro sprigs (optional)


• In a bowl large enough to hold the shrimp, mix together 4 tablespoons each of the lime juice

and rice vinegar and 1 tablespoon of the peanut oil. Add shrimp, toss to coat and refrigerate,

but continue to turn the shrimp in the marinade frequently. Meanwhile, prepare the salad

dressing by combining the remaining lime juice, vinegar and oil with sugar, cilantro, red pepper

and green onions. Ready the charcoals or the gas grill. Remove shrimp from marinade (discard

marinade), thread on metal skewers and grill on an oiled rack set 5 to 6 inches over heat source

until cooked through, about three minutes per side. While shrimp cooks, toss together in a bowl

the water chestnuts, red onion, lettuce and bok choy. Remove shrimp from grill and slide the

pieces off the skewers onto a plate. Set aside. Drizzle salad dressing over vegetable mixture, toss

again, and divide among eight salad plates. Arrange shrimp on top of vegetables--three shrimp

per plate. Garnish with cilantro sprigs, if desired, and serve immediately. Crispy cream cheese-filled

wontons make nice accompaniments.

Makes 8 servings.

Per Serving: about 285 calories and 17 grams (g) of fat.

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