Grilled Shrimp Louis Salad

(1)
  1 reviews
  • 25 min prep time
  • 25 min total time
  • 13 ingredients
  • 2 servings

Ingredients

Salad

1/2
lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1
teaspoon olive or vegetable oil
1/8
teaspoon salt
4
cups chopped romaine lettuce
1
medium stalk celery, finely chopped (1/2 cup)
1/2
cup chopped red bell pepper
1
cup grape tomatoes, cut in half

Dressing

2
tablespoons reduced-fat mayonnaise
1
tablespoon plain yogurt
1
tablespoon shrimp cocktail sauce
1/2
teaspoon grated lemon peel
1/8
teaspoon salt
1
to 2 tablespoons fat-free (skim) milk

Directions

  1. 1 Heat gas or charcoal grill. On each of two 12-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush with oil. Sprinkle with 1/8 teaspoon salt.
  2. 2 Cover and grill kabobs over medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Remove shrimp from skewers.
  3. 3 On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp.
  4. 4 In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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