Tuesday, February 9, 2010

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. 

Grilled Shrimp Salad (I modified it) - taken from the Weight Watcher's website.

POINTS® Value: 1

Servings: 4

Preparation Time: 15 min
Cooking Time: 4 min
Level of Difficulty: Easy
Works with Simply Filling


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. 


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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