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Popular in Food

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



  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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