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.

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Shrimp on Greens with Garlic Vinaigrette

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.
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Nutrition Facts (Shrimp on Greens with Garlic Vinaigrette)

  • Per serving:
  • 288 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 264 mg chol. ,
  • 588 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 0 g sugar ,
  • 38 g pro.
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