Grilled Shrimp and Strawberry-Spinach Salad
In an large bowl, toss together:
6 ounces baby spinach
1/2 cup sliced, toasted almonds
8 ounces fresh strawberries, sliced
To toast the almonds, heat a non-stick skillet over medium-high heat. Add almonds and saute dry (no oil.) Toss occasionally. The almonds are done when they begin to turn light brown.
Make the dressing:
2 tablespoons lemon juice
2 tablespoons white vinegar
2 tablespoons Splenda (or 5 tablespoons table sugar)
1 tablespoon olive oil
1 tablespoon poppy seeds (optional)
Pour dressing over spinach and strawberries. Toss to coat.
This salad does not make a good leftover salad. The spinach wilts, and the strawberries get mushy. Eat it freshly made.
Sat fat: 1g
Serves 4 (8 ounce portions)
I used 2 pounds of large shrimp (purchased peeled and deveined for ease of preparation), thawed and put in a Ziplock bag. I added 2 tablespoons olive oil and tossed to coat all shrimp.
I preheated my grill and place a vegetable basket on the grill. When it was hot, I coated it with canola oil, and put the shrimp in the basket. I lightly seasoned the shrimp with Penzey’s Sunny Spain.
I put the lid on the grill, and let them cook for 2 minutes, then stirred them around. I repeated that three time. The shrimp are done when they are white and no longer translucent. (Small shrimp cook faster.)
Sat fat: 0g