Recipe - Summer Shrimp Salad

1 pound Medium shrimp, peeled and
deveined
One fourth cup Fresh lime juice, divided
2 teaspoon Grated peeled gingerroot
1 teaspoon Vegetable oil
One fourth teaspoon Crushed red pepper
1 Clove garlic, minced
1 One half cup Cubed seeded watermelon
One half cup Cubed pineapple
One half cup Diced green bell pepper
One half cup Diced peeled cucumber
1 teaspoon Finely chopped seeded
jalapeno pepper
2 tablespoon Honey
2 tablespoon Lowsodium soy sauce
1 tablespoon Vegetable oil
Vegetable cooking spray
8 cup Torn romaine lettuce or
trimmed watercress
2 tablespoon Chopped fresh cilantro
Lime slices, (optional)

Combine shrimp, 1 tablespoon lime juice, gingerroot, 1 teaspoon oil, red
pepper, and garlic in a bowl; stir well. Cover and marinate in refrigerator
30 minutes, stirring occasionally.

Combine watermelon and the next 4 ingredients (watermelon through jalapeno)
in another bowl; stir gently. Cover and chill.

Combine the remaining lime juice, honey, soy sauce, and 1 tablespoon oil;
stir well, and set aside.

Remove shrimp from marinade, reserving marinade. Thread shrimp onto 8
(10inch) skewers.

Prepare grill. Place skewers on grill rack coated with cooking spray, and
grill 3 minutes. Turn skewers over; baste with reserved marinade, and grill
3 minutes or until done. Remove shrimp from skewers.

Arrange 2 cups of torn romaine, 3 ounces shrimp, and Three fourths cup watermelon
mixture on each of 4 individual plates. Drizzle 2 tablespoons of honey
mixture over each salad, and sprinkle with chopped cilantro. Yield: 4
servings.

Per serving: 243 Calories; 7g Fat (25% calories from fat); 26g Protein; 20g
Carbohydrate; 173mg Cholesterol; 420mg Sodium

Serving Ideas : Garnish with lime slices, if desired.

Recipe by: Cooking Light, Sept. 1995, page 142

Posted to MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.