| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads | 4 | Servings | |
INGREDIENTS
| 1 | lb | Medium shrimp, peeled and deveined |
| 1/4 | c | Fresh lime juice, divided |
| 2 | ts | Grated peeled gingerroot |
| 1 | ts | Vegetable oil |
| 1/4 | ts | Crushed red pepper |
| 1 | Clove garlic, minced | |
| 1 1/2 | c | Cubed seeded watermelon |
| 1/2 | c | Cubed pineapple |
| 1/2 | c | Diced green bell pepper |
| 1/2 | c | Diced peeled cucumber |
| 1 | ts | Finely chopped seeded jalapeno pepper |
| 2 | tb | Honey |
| 2 | tb | Low-sodium soy sauce |
| 1 | tb | Vegetable oil |
| Vegetable cooking spray | ||
| 8 | c | Torn romaine lettuce or trimmed watercress |
| 2 | tb | Chopped fresh cilantro |
| Lime slices, (optional) |
INSTRUCTIONS
Combine shrimp, 1 tablespoon lime juice, gingerroot, 1 teaspoon oil, red pepper, and garlic in a bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally. Combine watermelon and the next 4 ingredients (watermelon through jalapeno) in another bowl; stir gently. Cover and chill. Combine the remaining lime juice, honey, soy sauce, and 1 tablespoon oil; stir well, and set aside. Remove shrimp from marinade, reserving marinade. Thread shrimp onto 8 (10-inch) skewers. Prepare grill. Place skewers on grill rack coated with cooking spray, and grill 3 minutes. Turn skewers over; baste with reserved marinade, and grill 3 minutes or until done. Remove shrimp from skewers. Arrange 2 cups of torn romaine, 3 ounces shrimp, and 3/4 cup watermelon mixture on each of 4 individual plates. Drizzle 2 tablespoons of honey mixture over each salad, and sprinkle with chopped cilantro. Yield: 4 servings. Per serving: 243 Calories; 7g Fat (25% calories from fat); 26g Protein; 20g Carbohydrate; 173mg Cholesterol; 420mg Sodium Serving Ideas : Garnish with lime slices, if desired. Recipe by: Cooking Light, Sept. 1995, page 142 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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