SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon Shrimp and Bread Salad

Makes: 2 servings
Prep 30 mins Marinate 1 hr Grill 16 mins Stand 20 mins
Lemon Shrimp and Bread Salad
Ingredients
  • 1/2  pound  fresh or frozen large shrimp
  • 2  tablespoons  olive oil
  • 1/4  teaspoon  lemon-pepper seasoning
  • 1  large pita bread rounds
  • 1  yellow sweet pepper, quartered lengthwise and seeded
  • 1/2  cup  chopped tomato (1 medium)
  • 1/2  cup  chopped English cucumber or cucumber
  • 1/4  cup  sliced radish
  • 2  tablespoons  sliced green onions
  • 2  tablespoons  bottled red wine vinaigrette
  •  Salt and black pepper
Directions

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a medium bowl. For marinade, in a small bowl stir together 1 tablespoon of the olive oil and the lemon-pepper seasoning. Pour marinade over shrimp in bowl; toss to coat. Cover and marinate in the refrigerator for 1 hour, stirring occasionally.

2. Lightly brush pita bread and sweet pepper quarters with the remaining 1 tablespoon olive oil.

3. On a grill pan, grill sweet pepper quarters, cut sides up, over medium high heat about 10 minutes or until pepper skins are blistered and dark. Remove peppers from grill. Wrap peppers in foil and let stand for 20 minutes. Meanwhile, grill shrimp for 6 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. Grill pita bread for 2 to 4 minutes or until lightly toasted, turning once halfway through grilling.

4. Remove and discard skins from peppers. Coarsely chop peppers. Cut pita bread into 1-inch pieces. In a large bowl combine grilled peppers, bread, and shrimp. Stir in tomato, cucumber, radish, and green onion. Drizzle with vinaigrette. Toss gently to coat. Season to taste with salt and black pepper. Serve immediately.

Nutrition Facts (Lemon Shrimp and Bread Salad)
  • Servings Per Recipe 2,
  • cal. (kcal) 376,
  • Fat, total (g) 17,
  • chol. (mg) 172,
  • sat. fat (g) 2,
  • carb. (g) 28,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 27,
  • vit. A (IU) 777,
  • vit. C (mg) 153,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 802,
  • Potassium (mg) 584,
  • calcium (mg) 111,
  • iron (mg) 4,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 3,
  • Fat () 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe