Herb & Mesclun Salad

with

Grilled Shrimp

Herb & Mesclun ~ Super Salads

If you, like us, enjoy shrimp, prawns, scallops, etc., on your salads, you'll definitely enjoy this recipe.

Ingredients:

1/4 c. fresh lime juice.

1/2 tsp. ground cumin.

1/4 tsp. sea salt.

1/4 tsp. crushed red pepper flakes.

1 lb. lg. shrimp, shelled and de-veined.

6 c. mesclun or other mixed baby greens.

1 c. fresh mint leaves.

1/2 c. cilantro leaves.

1 c. flat leaf parsley leaves.

1 sm. red onion, thinly sliced.

2 Tbs. olive oil.

Preparation;

1. In medium bowl, whisk 2 Tbs. of the lime juice, 1/4 tsp. of the cumin, 1/8 tsp. of the salt, and a pinch of the pepper flakes.

Stir in shrimp and marinate at room temperature, stirring occasionally, at least 20 minutes.

2. Meanwhile, place mesclun, and herbs, (mint, cilantro, parsley), and onion in serving bowl and refrigerate until ready to serve.

3. In small bowl, whisk together oil and remaining 2 Tbs. lime juice, 1/4 tsp. cumin, 1/8 tsp. salt, and remaining pepper flakes.

4. Lightly oil grill pan and preheat over medium heat.

Grill shrimp about 2 minutes on each side, until bright pink and just opaque throughout.

*** Do Not Overcook ***

(Shrimp may also be broiled or BBQ'd for the same amount of time.)

Toss shrimp with greens, herbs and dressing.

Makes 4 Servings

Nutrition:

210 Calories,

26 g. Protein,

8 g. Carbohydrates,

9 g. Fat,

1 g. Saturated Fat,

220 mg. Cholesterol,

3 g. Fiber,

434 mg. Sodium

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