Grilled Shrimp Louis Salad

 

1/2

lb uncooked deveined peeled medium (26 to 30 count) shrimp, thawed if frozen, tail shells removed

1

teaspoon olive oil

1/8

teaspoon salt

4

cups chopped romaine lettuce

1

medium stalk celery, finely chopped (1/2 cup)

1/2

cup chopped red bell pepper

1

cup grape tomatoes, cut in half

2

tablespoons reduced-fat mayonnaise or salad dressing

1

tablespoon plain reduced-fat yogurt

1

tablespoon shrimp cocktail sauce

1/2

teaspoon grated lemon peel

1/8

teaspoon salt

1

to 2 tablespoons fat-free (skim) milk

• 1 Heat gas or charcoal grill. On each of 2 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush with oil. Sprinkle with 1/8 teaspoon salt.
• 2 Place kabobs on grill. Cover grill; cook over medium heat 4 to 6 minutes, turning once, until shrimp are pink. Remove shrimp from skewers.
• 3 On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp.
• 4 In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads.