Grilled Shrimp Wedge Salad
Crisp iceberg lettuce topped with grilled shrimp, charred red onion and tomatoes. Sprinkled with crispy bacon and tangy blue cheese. This is your favorite wedge salad made much more exciting ... and meal worthy, especially alongside slices from a crusty loaf of multigrain bread.
Ingredients
- 1 lb frozen large raw shrimp (31-40 shrimp per pound) thawed and peeled (and deveined, if needed) dried well with a paper towel
- 1/2 cup citrus or italian vinaigrette homemade or store-bought
- metal or wooden skewers (soaked, if using wooden)
- 1 pint organic grape or cherry tomatoes
- 1 red onion, cut into 4 thick chunks
- 1 head organic iceberg lettuce sliced horizontally into 4 slices, core removed
- 4 strips bacon, cooked and crumbled
- 4 ounces blue cheese crumbles
- ground black pepper to taste
For serving
- balsamic glaze
- lemon wedges
Instructions
- Preheat grill to medium heat. Clean and oil grill grates.
- Place shrimp and vinaigrette in a resealable plastic bag. Let shrimp marinate for 10-15 minutes.
- Thread shrimp onto metal skewers (or wooden skewers that you’ve soaked in water for 30 minutes.) Discard marinade. Thread tomatoes onto additional skewers.
- Place shrimp, tomatoes and red onion on the grill. Grill shrimp, tomatoes and red onion over medium heat for 2-3 minutes on each side, or until shrimp just turns opaque and is cooked through (grilling time will vary depending on the size of the shrimp). Remove from grill.
- Assemble four salads by placing a slice of iceberg on a plate, topping with red onion, tomatoes and shrimp. Sprinkle with crumbled bacon, blue cheese and freshly ground black pepper. Drizzle with balsamic glaze. Serve with lemon wedges.
Nutrition
Calories: 497kcalCarbohydrates: 13gProtein: 35gFat: 34gSaturated Fat: 11gTrans Fat: 1gCholesterol: 322mgSodium: 1450mgPotassium: 697mgFiber: 3gSugar: 8gVitamin A: 1480IUVitamin C: 37mgCalcium: 359mgIron: 4mg
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