| 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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