The zesty seasoning of fresh lime juice brings the flavors of the tropics to your table in this tasty shrimp dish. Highly nutritious and easy-to-cook, shrimp is a smart go-to choice for lunch or dinner.

Grilled Shrimp Salad With Chili-Lime Dressing (Phase 1)

Description
You’ll impress your guests with this summery salad that has a hint of heat in the marinade and the dressing.

Prep time: 30 minutes
Marinating time: 30 minutes
Cook time: 10 minutes

Serves 4

Ingredients
Shrimp:
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1/4 teaspoon crushed red-pepper flakes
12 to 16 jumbo shrimp (1 to 1 1/2 pounds), peeled and deveined, tails left on
4 to 6 scallions, each cut into two (2") pieces

Salad:
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 small jalapeños, seeded and minced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 cups mixed greens, such as frisée, mizuna, radish shoots, and radicchio
1 medium avocado, thinly sliced
1 medium red-bell pepper, diced

Special equipment:
4 (12") skewers

Instructions
For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.

For the salad: In a small bowl, whisk together lime juice, oil, jalapeños, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.

Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.

Nutritional information:
Per generous 2-cup serving:
339 calories
21.5 g fat (3 g sat)
12 g carbohydrate
26 g protein
6 g fiber
262 mg sodium