Lemony Grilled Shrimp Salad

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Combine citrusy grilled shrimp with arugula, avocado, and jicama to make a Mexican-inspired main dish salad.

Yield:

Serves 4 (serving size: 2 cups salad and 6 shrimp)

Recipe from

Nutritional Information

Calories 309
Fat 18.4 g
Satfat 3 g
Monofat 11.7 g
Polyfat 2.6 g
Protein 26 g
Carbohydrate 11 g
Fiber 6 g
Cholesterol 175 mg
Iron 3.8 mg
Sodium 430 mg
Calcium 141 mg

Ingredients

2 teaspoons grated lemon rind
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
7 teaspoons extra-virgin olive oil, divided
24 extra-large shrimp, peeled and deveined (about 1 pound)
Cooking spray
6 cups baby arugula
1 cup peeled jicama, cut into 2 x 1/4-inch strips
1 avocado, peeled and diced
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1 ounce queso fresco, crumbled (about 1/4 cup)

Preparation

1. Preheat grill to high heat.

2. Combine rind, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.

3. Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mary Drennen,

September 2012