Grilled Shrimp Salad with Chile-Lime Dressing

Ingredients:

Shrimp:

• 1 1/2 tbsp. extra-virgin olive oil
• 2 tsp. minced garlic
• 1/4 tsp. crushed red pepper flakes
• 12-16 jumbo shrimp (1-11/2 lbs.) peeled & deveined, tails left on
• 4-6 scallions, each cut into two (2-inch) pieces

Salad:

• 2 tbsp. fresh lime juice
• 2 tbsp. extra-virgin olive oil
• 2 small jalapenos, seeded and minced
• 1/4 tsp. freshly ground black pepper
• pinch of salt
• 4 cups mixed greens, such  as frisse, mizuna, radish shoots, and raddichio
• 1 medium papaya, seeded and diced
• 1 medium avocado, thinly sliced
• 1 medium red bell pepper, diced

Special Equipment:

• 4 (12-inch) skewers

Makes 4 Servings (2 cups per serving)

1. For the shrimp: In a medium bowl, whisk together oil, garlic and red pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
2. For the salad: In a small bowl, whisk together, lime juice, olive oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, papaya, avocado and red bell pepper.
3. Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions onto 4 skewers. Lightly sprinkle shrimp and scallions with salt and pepper and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2-3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.

WW POINTS VALUE: 8 pts. with or without the papaya

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook.  It may look a little chaotic but it's really delicious. If you're on Phase 1, omit the papaya and the salad will still be yummy. The combination of lime juice, olive oil, garlic and chiles is so nice because it's got a hot and cool feeling: heat from the chiles and coolness from the lime juice. The leafy greens and bell pepper add crunch and the avocado adds a touch of creaminess to the salad. This salad is an elegant gourmet salad that is worth the time and  effort. It's packed with color and flavor and your dinner guests will be very impressed with this sophisticated salad. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive in Williamsburg, VA for an authentic Latin taste. For more information, visit www.TheImperialOlive.com.  It's also a great salad to cook when you're watching a  baseball game. I find that cooking a South Beach diet dish before watching your favorite sports team. It seems every time I cook a South Beach Diet dish, my team does well.