GRILLED SHRIMP LOUIS SALAD

Grilled Shrimp Louis Salad image

A speedy main-dish salad with zest dressing pairs hot-off-the-grill shrimp and cool, crisp greens.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 13

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Ingredients

1/2 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 teaspoon olive or vegetable oil
1/8 teaspoon salt
4 cups chopped romaine lettuce
1 medium stalk celery, finely chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 cup grape tomatoes, cut in half
2 tablespoons reduced-fat mayonnaise
1 tablespoon plain yogurt
1 tablespoon shrimp cocktail sauce
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
1 to 2 tablespoons fat-free (skim) milk

Steps:

Heat gas or charcoal grill. On each of two 12-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush with oil. Sprinkle with 1/8 teaspoon salt.
Cover and grill kabobs over medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Remove shrimp from skewers.
On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp.
In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads.

Nutrition Facts : Calories 210, Carbohydrate 15 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 5 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 10 g, TransFat 0 g