Grilled Shrimp Greek Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 cloves garlic minced
- 1/2 tsp sea salt
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp lemon zest
- 1 tbsp butter melted
- 1/4 cup chopped red onion
- 1/3 cup kalamata olives
- 1 tbsp chopped fresh mint
- 1 tbsp agave nectar
- 1/4 tsp fresh ground black pepper
- grilled shrimp greek salad
- 1 pound fresh or frozen large shrimp peeled and deveined
- 3 cups whole fresh baby spinach leaves
- 3 cups torn romaine lettuce
- 2 medium tomatoes cut in to thin wedges
- 1 medium cucumber peeled quartered lengthwise and sliced 1/4-inch thick
- 1/4 cup reduced-fat feta cheese
- 1 tbsp chopped fresh oregano
- Carbohydrate 21.9401431274934 g
- Cholesterol 30.503125013081 mg
- Fat 26.8778409474678 g
- Fiber 5.01374473010759 g
- Protein 3.44699865335262 g
- Saturated Fat 9.46104820608216 g
- Serving Size 1 1 recipe (899g)
- Sodium 1793.23008118718 mg
- Sugar 16.9263983973858 g
- Trans Fat 1.44285116319048 g
- Calories 325 calories
Prepare the grill. Rinse shrimp; pat dry with paper towels. Place shrimp in a small bowl; add garlic, lemon zest, butter and salt. Toss to combine. Cover and let sit for 30 minutes.Combine spinach, romaine, tomatoes, cucumber, olives and red onion in a medium bowl; toss to combine. Set aside.Thread shrimp onto 4 8-inch skewers, leaving a 1/4-inch space between shrimp. Place skewers on the prepared grill and cook for 6-8 minutes or until shrimp are opaque, turning once halfway through grilling.For the vinaigrette: Combine all ingredients in container of food processor fitted with metal blade; cover and process until well blended.Arrange greens in large serving platter. Top with feta cheese and grilled shrimp. Drizzle with Greek Vinaigrette.
