Name: Summer Shrimp Salad
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)

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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