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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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

288 calories; 12 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 264 mg cholesterol; 588 mg sodium. 475 mg potassium; 4 g carbohydrates; 1 g fiber; 0 g sugar; 38 g protein; 1992 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 2 mcg vitamin b12; 212 mg calcium; 5 mg iron;

Reviews