Grilled Shrimp Salad

Broccoli may be added steamed or raw to have more vegetables with the grilled shrimp.

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Yield2
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 1/2 cup Broccoli
  • 8 oz Cooked shrimp
  • 1 Pear - core and cut into 1/2
  • 1/4 cup Fresh squeezed lemon juice - 2 lemons
  • 5 cups Romaine lettuce - or green leaf, torn
  • 1 Yellow bell pepper
  • 1/4 cup Kidney beans - reduced sodium, Bush's - drained and rinsed
  • 1 medium Tomato - sliced
  • 4 tsps Dr. Sears' Zone Extra Virgin Olive Oil - with vinegar to taste (about 1/2 teaspoon)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Ground pepper
Calories 346
Total Fat 11g
Carbohydrates 35g
Fiber 10g
Protein 30g

Instructions

  1. Steam the broccoli until just tender or leave raw.
  2. Cut pear into a small bowl, pour in lemon juice and stir.
  3. Cover all surfaces of the pear with lemon juice.
  4. Mix vegetables and lemon-soaked pear together in a bowl large enough to hold everything, reserving the lemon juice. In the bowl with the lemon juice slowly whisk in olive oil, vinegar, Worcestershire sauce and pepper.
  5. Pour over lettuce and toss.
  6. Put shrimp on top.