Grilled Shrimp and Spring Vegetable Salad

May 22, 2015

Anything with Shrimp is bound to be good. I love Shrimp! Here is a surprisingly simple recipe that is extremely low in calories and easy to do since there are a lot of do ahead steps. For one, you can make the spice mixture whenever you want, also you can prepare the vegetables for the food processor before hand up to four hours. GTLF says not to puree anything until it's time. Although, I feel like this would be a good "day later" recipe so maybe it's not necessary to wait to puree?

Grilled Shrimp and Spring Vegetable Salad

GTLF: Main Dish Salads P. 119

Serves 4, working time 30 minutes, total time 30 min.

1 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 pound medium shrimp, shelled and deveined

1 red bell pepper, cut into 1 in. pieces

1 green bell pepper, cut into 1 in. pieces

1 scallion, cut into 1 in. lengths

1/2 cucumber, peeled, halved lengthwise, seeded, and cut into 1 in. pieces

2/3 C low sodium tomato vegetable juice

1 tablespoon no salt added tomato paste

1 tablespoon white wine vinegar

1 tablespoon olive oil

4 oz. french bread, cut into 1/2 in. slices toasted

1. In a medium bowl, combine the cumin, coriander, oregano, salt, and black pepper. Measure 3/4 tsp of the spice mixture and set aside. Add the shrimp to the spices remaining in the bowl, tossing to combine. Let stand at room temperature for 10 min.

2. Meanwhile, in a  food processor, combine the reserved 3/4 tsp spice mixture, the bell peppers, scallions, cucumber, tomato vegetable juice, tomato paste, vinegar, and oil. Process with on/off pulses until the vegetables are coarsely chopped. (Do this in batches if necessary)

3. Preheat the grill. Thread the shrimp on skewers. Spray the rack, off the grill, with nonstick cooking spray. Place the skewers on the rack, cover, and grill at medium, or 6 in. from the heat., turning once, for 6 min. or until the shrimp are just opaque. Meanwhile, grill the bread, turning several times, for 4 min. or until lightly toasted.

4. Arrange the bread slices on 4 plates. Top with the shrimp, spoon the vegetable mixture over, and serve warm or at room temperature.

Nutritional Information: 6 g fat, 237 calories, 0.9 g sat. fat, 22 g carbohydrate, 22 g protein, 140 mg cholesterol, 479 mg sodium.

Tips:

1. Personally, I would use tostadas instead of french bread. I mean, I loved the toast, but this would be perfect on a crisped corn tortilla. Just make the necessary calorie change.