I hope everyone is having a nice three day weekend. Early in the week I made this fun grilled shrimp salad. The ingredients for this salad even the grilled shrimp can be prepared in advance. Just keep everything chilled and assemble right before serving. If you don't like or have papaya, cantaloupe can be a great substitute for the papaya. The dressing adds a little zip to the flavor. This salad is for sure a keeper. I found this recipe in the Healthy Heart cookbook put out by the American Medical Association.
Grilled Shrimp Salad
Olive oil cooking spray
5 teaspoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced green onion
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 lb large shrimp peeled and deveined, tails intact
4 cups shredded spinach
1 cucumber, peeled, seeded, and diced
1 small papaya, seeded and cut into 1/2-inch cubes
1/2 cup cherry tomatoes, halved
1/2 yellow bell pepper, cut into thin strips
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
Prepare a fire in a charcoal grill or preheat a gas grill or oven broiler. Away from the heat source, lightly coat the grill rack or broiler pan with olive oil cooking spray. Position the grill rack or broiler pan 4-6 inches from the heat source.
In a small bowl, whisk together the olive oil, lemon juice, green onion, red pepper flakes, 1/8 teaspoon of the salt, and the white pepper. Set the dressing aside.
Arrange the shrimp on the grill rack or broiler pan. Season with the remaining 1/8 teaspoon salt. Grill or broil until opaque, about 11/2 minutes on each side. Cover and keep warm.
In a large bowl, combine the spinach, cucumber, papaya, tomatoes, bell pepper, basil, and cilantro. Add the dressing and toss to coat. Divide the salad among chilled individual plates. Divide the shrimp among the salads, arranging them around the edges. Serve immediately.
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