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Recipe: 2 shrimp salad recipes

Misc.

** The 1st one is low in fat, but the 2nd is not so.... yet it sounds good so
I included it here for those who might like to try.

Grilled-Shrimp Salad With Smoky Tomato Vinaigrette
Yield: 6 servings

Ingredients
4 (1-inch-thick) slices day-old French bread or other firm white
bread, cut into 1-inch cubes
1 large tomato, cut into 1-inch-thick slices (about 12 ounces)
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 tablespoons coarsely chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon canned chipotle chile in adobo sauce
1 tablespoon water
2 teaspoons ground coriander
1 garlic clove, chopped
48 large shrimp, peeled and deveined (about 2 pounds)
Cooking spray
9-1/2 cups torn romaine lettuce
3/4 cup cubed peeled avocado
1/2 cup sliced red onion Instructions
The best drink to complement this salad's complex flavors is ice-cold beer.

1. Preheat oven to 350 degrees.

2. Place bread cubes in a single layer on a baking sheet. Bake at 350 degrees
for 12 minutes or until toasted. Set aside.

3. Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4
teaspoon salt and 1/4 teaspoon pepper. Place tomato slices on a foil-lined
baking sheet. Broil 10 minutes on each side or until tomato slices are
blackened. Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon
pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic)
in a food processor, and process until blended. Divide vinaigrette in half. Set
aside.

4. Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette.
Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill
4 minutes on each side or until shrimp are done. Remove shrimp from skewers.
Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce,
avocado, and sliced onion in a large bowl; toss gently to coat. Yield: 6
servings (serving size: 2-1/2 cups). Nutritional Information: CALORIES 257 (30% from fat); FAT 8.7g (sat 1.4g, mono
4.5g, poly 1.7g); PROTEIN 27g; CARB 17.4g; FIBER 3g; CHOL 173mg; IRON 4.7mg;
SODIUM 495mg; CALC 112mg

SOURCE: Cooking Light YEAR: 1997 ISSUE: August PAGE: 87
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CARIBBEAN SHRIMP SALAD
Turmeric is used to give prepared mustard its bright-yellow color.

1 pound unpeeled, medium-size
fresh shrimp
1 medium onion, chopped
1 garlic clove, pressed
1 tablespoon vegetable oil
6 cups water
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
8 ounces bow tie pasta, uncooked
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can pineapple chunks, drained
1 large tomato, chopped
1/4 cup minced fresh cilantro
1/4 cup vegetable oil
1/4 cup fresh lime juice

Peel shrimp, and devein, if desired.
Saut chopped onion and garlic in 1 tablespoon hot oil in a Dutch oven until
tender. Add 6 cups water and next 3 ingredients; bring mixture to a boil. Add
pasta; cover, reduce heat, and simmer 12 minutes.
Stir in shrimp. Cover and simmer 5 minutes or until shrimp turn pink; remove
from heat. Drain and cool 10 minutes. Stir in black beans and next 3
ingredients.
Whisk together 1/4 cup oil and lime juice. Pour over salad, and toss. Serve
immediately, or cover and chill. Makes 4 to 6 servings.


MsgID: 0040563
Shared by: eggy/oz
In reply to: ISO: recire for low cal seafood salad
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1
  diane
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  eggy/oz
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