Shrimp on Greens with Garlic Vinaigrette

This nutritious shrimp salad features chicory -- a curly salad green that's high in lutein and zeaxanthin, which are nutrients that keep eyes healthy.

Shrimp on Greens with Garlic Vinaigrette + enlarge image
Makes:
4 servings
Start to Finish:
20 mins
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Shrimp on Greens with Garlic Vinaigrette

Ingredients
1 1/2
pounds fresh or frozen large shrimp
 
Salt and freshly ground black pepper
2
tablespoons olive oil
2
cloves garlic, minced
2
tablespoons white wine or reduced-sodium chicken broth
2
tablespoons white wine vinegar
2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 1/2
cups fresh chicory leaves, trimmed and coarsely torn
1 1/2
cups packed fresh baby spinach leaves
1
head Belgian endive, trimmed and thinly sliced crosswise
1
ounce Parmesan cheese, shaved

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Sprinkle lightly with salt and black pepper.
  2. In small saucepan heat oil and garlic over low heat for 5 minutes to infuse the oil with the garlic flavor. Whisk in wine, vinegar, and thyme. Keep warm over very low heat.
  3. Meanwhile, heat a grill pan over medium-high heat. Add shrimp; cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking.
  4. In a large bowl combine chicory, spinach, and endive. Add warm garlic mixture; toss gently to coat. Divide among 4 serving plates. Top with grilled shrimp and Parmesan cheese. Makes 4 servings.

Nutrition Facts

(Shrimp on Greens with Garlic Vinaigrette)
    Per serving:
  • 288 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 264 mg chol.,
  • 588 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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