Iceberg Wedges with Shrimp and Blue Cheese Dressing
Wedges of crisp lettuce dressed up with grilled shrimp, crisp bacon, colorful tomatoes, sliced red onion, and chunky blue cheese dressing--now that's a salad that satisfies!
Total Time:
35 mins
Servings:
6 servings (2 lettuce wedges, 6 shrimp, 2 Tbsp dressing per serving)
Ingredients
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1-1/2 pounds fresh or frozen large shrimp in shells
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3 tablespoons lemon juice
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1/4 teaspoon ground black pepper
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1/2 cup light mayonnaise or salad dressing
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1/4 to 1/2 teaspoon bottled hot pepper sauce
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2 tablespoons crumbled blue cheese
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3 to 4 tablespoons fat-free milk
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Nonstick cooking spray
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1 large head iceberg lettuce, cut into 12 wedges
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1 large tomato, chopped
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1/3 cup thinly sliced, quartered red onion
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2 slices turkey bacon, cooked and crumbled
Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium bowl, combine shrimp, 2 tablespoons of the lemon juice, and 1/8 teaspoon of the black pepper. Toss to coat. Set aside.
2.
For dressing: In a small bowl, combine the remaining 1 tablespoon lemon juice, the remaining 1/8 teaspoon black pepper, the mayonnaise, and hot pepper sauce. Stir in blue cheese. Stir in enough of the milk to make desired consistency.
3.
Coat an unheated grill pan with cooking spray. Preheat grill pan over medium-high heat. Thread shrimp onto six 10- to 12-inch-long skewers.* Place skewers on grill pan. Cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking. (If necessary, cook shrimp skewers half at a time.)
4.
Place two of the lettuce wedges on each of six serving plates. Top with shrimp, tomato, red onion, and bacon. Serve with dressing.
Test Kitchen Tip
If using wooden skewers, soak skewers in enough water to cover for at least 30 minutes before using.
Nutrition information
Calories 190, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 4 g, Cholesterol 129 mg, Sodium 360 mg, Carbohydrate 8 g, Total Sugar 4 g, Fiber 1 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 9%, Iron 12%. Exchanges: Vegetable 1.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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