Recipe of the Week - Grilled Shrimp Salad
In case you don't know, I try to find a Weight Watcher's recipe every week that corrolates to sales at Shaw's. It's not necessarily from Weight Watchers, but usually it is. I'm late this week. Oops.
POINTS® Value: 1
Servings: 4
Preparation Time: 15 min
Cooking Time: 4 min
Level of Difficulty: Easy
Works with Simply Filling
Ingredients
1/2 pound(s) shrimp, medium-sized (about 16 shrimp), peeled and deveined (1/2 lbs of Large Cooked Shrimp @ $5.99 lbs) $3
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp garlic powder
1 large head(s) lettuce, romaine (Use Fresh Express BOGO Sale - Reg. price is $3.99)
1 medium head(s) lettuce, radicchio
1 spray(s) cooking spray
3 Tbsp balsamic vinegar, aged variety (in your cabinet? If not, pick up a small bottle for cheap)
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
My red babbling is Shaw's price babble. If there is no red verbage after an ingredient, I assume most normal people have that in their cabinets.
Instructions
Toss the shrimp, oregano, thyme and garlic powder together in a medium bowl. Cover and refrigerate at least 1 hour or overnight.
Spray the grill rack or a large grill pan with nonstick spray; heat the grill or set the pan over medium heat. (Note: Never spray nonstick spray directly into a heat source, whether a grill or a stove.)
Lay the shrimp on the grill or in the pan. Cook until pink and firm, about 3 minutes, turning once (this is if you buy uncooked shrimp - you're just heating the $5.99/lbs shrimp up). Transfer to a serving bowl.
Roughly chop the romaine and radicchio (or in our case, open the bag of lettuce); add it to the bowl with the shrimp. Toss with the vinegar, salt and pepper. Serve at once. Yields about 1 1/2 cups per serving.
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