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Description
For a weeknight meal that comes together quickly and packs a peppery punch, look no further than this shrimp salad. Creamy avocado and the spicy Phu Quoc peppercorn make for an addictive combination.
Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup red wine vinegar
- 3 Tbsp. olive oil
- 2 Tbsp. honey
- 1 Tbsp. pepper (Phu Quoc, from Vietnam)
- 1 1/2 tsp. sea salt (sicilian)
- 1 lb. shrimp (jumbo, 16 to 20 count, peeled and deveined)
- 6 cups mixed salad greens
- 1 medium avocado (cut into chunks)
- 1 cup cherry tomatoes (halved)
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Directions
- Mix vinegar, olive oil, honey, Phu Quoc Pepper and sea salt in a small bowl with a wire whisk until well blended. Reserve 1/4 cup of the marinade mixture and remove 1 tablespoon for basting; set aside. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.
- Arrange shrimp on grill pan sprayed with no stick cooking spray or thread onto skewers. (Discard any remaining used marinade.) Grill shrimp over medium-high heat 4 to 6 minutes or just until shrimp turn pink, turning and brushing with 1 tablespoon of the reserved marinade.
- Place salad greens in a large serving bowl or divide among individual serving plates. Top with grilled shrimp, avocado chunks, and cherry tomatoes. Drizzle with remaining marinade dressing to serve. Sprinkle with additional freshly cracked Phu Quoc Pepper, if desired.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium720mg30% |
| Potassium460mg13% |
| Protein17g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A60% |
| Vitamin C25% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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