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Prep 25min
Total25min
Ingredients13
Servings2
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Ingredients
Marinade/Dressing
1/4
cup extra-virgin olive oil
2
tablespoons red wine vinegar
1/2
teaspoon dried basil leaves
1/4
teaspoon dried oregano leaves
Dash salt
1
clove garlic, finely chopped
Salad
1/2
lb uncooked deveined peeled large shrimp
1/2
bag (10-oz size) American blend mixed salad greens
1/4
yellow bell pepper, cut into bite-size strips
1/4
cup sliced halved cucumber
1/4
cup sliced celery
1/4
cup shredded or shaved fresh Parmesan cheese
Rolls
2
frozen soft white dinner rolls
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Steps
1
Heat gas grill or coals. In medium bowl, mix all Marinade/Dressing ingredients. Reserve half of the mixture for dressing. Using remaining for marinade, add shrimp, tossing to coat. Let stand at room temperature 10 minutes.
2
When ready to grill, remove shrimp from marinade; reserve marinade. Thread shrimp onto four 12-inch metal skewers; place on gas grill over medium heat or on charcoal grill over medium coals. Cook 6 to 8 minutes, turning and brushing once with marinade, until shrimp are pink. To heat dinner rolls, place rolls in foil on grill; cook 6 to 7 minutes or until hot.
3
In large bowl, gently toss all Salad ingredients and the reserved dressing. Divide between 2 serving plates. Top salads with shrimp. Serve with dinner rolls.
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To broil shrimp, place on broiler pan; broil 4 to 6 inches from heat, using grilling times above as a guide, turning and brushing once with marinade.
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