Zesty Herb Shrimp on Mixed Greens
Grilled marinated shrimp served over crispy greens with vegetables.
Ingredients
- Marinade/Dressing:
- 1/2 c extra-virgin olive oil
- 1/4 c red wine vinegar
- 1 tsp dried basil leaves
- 1/2 tsp dried oregano leaves
- 1/8 tsp salt
- 2 garlic cloves, minced
- Salad:
- 1 lb shelled, deveined uncooked large shrimp
- 1 (10 oz) pkg American blend mixed salad greens
- 1/2 yellow bell pepper, cut into bite sized strips
- 1/2 c sliced halved cucumber
- 1/3 c sliced celery
- 2 oz shredded or shaved fresh Parmesean cheese
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Method
1. Heat grill. In medium bowl, combine all marinade/dressing ingredients; blend well. Reserve half of marinade in small bowl; set aside for dressing. Add shrimp to remaining marinade, toss to coat. Let stand at room temp for 10 minutes to marinate. 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 4-6 inches from medium coals. Cook 6-8 minutes or until shrimp turn pink, turning and brushing once with marinade. 3. In large bowl, combine salad greens, pepper, cucumber, celery, cheese and reserved dressing; toss gently. Divide salad onto individual serving plates; top with shrimp
Notes: To broil shrimp, place on broiler pan; broil 4-6 in from heat using times above as a guide, turning once and brushing with marinade.
Number of Servings: 4
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