Grilled Shrimp Salad

Grilled Shrimp Salad


Grilled Shrimp Salad
Servings: 6 servings
  • 1/2 cup Kraft Zesty Italian Dressing
  • 1/2 cup lime juice or lemon juice
  • 1 lb. medium shrimp (31 to 35 count), cleaned, grilled
  • 2 medium red peppers, seeded, chopped
  • 1 medium onion, finely chopped
  • 1 celery stalk, chopped
  • 1 Tbsp. chopped fresh cilantro
  • 6 cups baby spinach leaves


  • Pour dressing and lime juice over shrimp in large non-metal bowl; toss to coat. Add all remaining ingredients except lettuce; mix lightly. Cover.Refrigerate 1 hour to marinate. Drain, reserving marinade.Place lettuce on serving plate; top with the shrimp mixture. Drizzle with reserved marinade.
  • SPECIAL EXTRA Garnish with chopped peeled avocado just before serving. HOW TO GRILL THE SHRIMP Place shrimp on metal or wooden skewers. Grill over medium-high heat for 1-1/2 min. on each side or until shrimp turn pink.

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  • Chef Maryam Ghargharechi
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