Spinach-Pea Salad with Grilled Shrimp

Photo: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro
Sweet, briny shrimp are lovely here--seared scallops would be, too. For a beautiful garnish, purchase edible flowers, separate the petals, and scatter them on top. Grilled whole-wheat pita makes wonderfully thin croutons; we like whole-wheat, but you can use white pita, too.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional Information

Calories 328
Fat 14.2 g
Satfat 2.9 g
Monofat 8.1 g
Polyfat 2.1 g
Protein 28.9 g
Carbohydrate 22.3 g
Fiber 5.6 g
Cholesterol 179 mg
Iron 5.4 mg
Sodium 551 mg
Calcium 146 mg

Ingredients

1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
1 (6-inch) whole-wheat pita
Cooking spray
3 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons grated lemon rind, divided
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 pound large shrimp, peeled and deveined
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1/2 cup thinly sliced red onion
3 tablespoons chopped fresh mint
1 (6-ounce) bag fresh baby spinach
1 ounce feta cheese, crumbled (about 1/4 cup)

Preparation

1. Preheat grill to medium-high heat.

2. Bring a small pot of water to a boil. Add peas; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

3. Split pita into 2 rounds. Arrange the pita rounds on a grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted. Remove from grill, and cool. Break pita into 1-inch pieces.

4. Combine 1 tablespoon olive oil, 1 teaspoon lemon rind, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp; toss to coat. Thread the shrimp onto 4 (12-inch) skewers. Arrange skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until done.

5. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon lemon rind, remaining 1/4 teaspoon pepper, vinegar, juice, and garlic in a large bowl. Add peas, onion, mint, and spinach; toss to coat. Arrange about 2 cups salad on each of 4 plates; divide pita and shrimp evenly among salads. Sprinkle each serving with about 1 tablespoon cheese.

Note:

Ivy Manning,

June 2012