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Grilled Shrimp Salad

Recipe from The Shrimp Council

Print Recipe

Grilled Shrimp Salad

Servings: 4
Author: Lisa

Ingredients

  • 12 large shrimp 31/35 count, peeled
  • 1/2 cup prepared raspberry vinaigrette salad dressing divided
  • 5 cups torn fresh spinach
  • 1/3 cup pecan halves toasted
  • 8 ripe strawberries
  • 8 fresh asparagus spears cut into 2-inch pieces

Instructions

  • Toss shrimp with 1/4 cup salad dressing (save other 1/4 cup); cover and refrigerate shrimp at least 30 minutes, then drain. Thread shrimp onto skewers. Grill shrimp, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done. Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining 1/4 cup salad dressing. Serve at once.

 

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Filed Under: Uncategorized Tagged With: 30 minutes, Asparagus, grilled shrimp, inch pieces, raspberry, spinach

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