Herb and Mesclun Salad with Grilled Shrimp

Herb & Mesclun Salad

If you, like Marilyn and I, 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 deveined.

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 Tbsp. olive oil.

Preparation;

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

Stir in shrimp and marinate at room temperature, stirring occasionally, 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 tablespoons lime juice, 1/4 teaspoon cumin, 1/8 teaspoon 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

Per Serving: 210 cal, 26 g pro, 8 g carb, 9 g fat, 1 g sat fat, 220 mg chol, 3 g fiber, 434 mg sodium

Prep Time: 30 minutes

Marinating Time: 20 minutes

Cooking Time: 4 minutes

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