Wednesday, July 23, 2008

Shrimp, Tomato, & Watermelon Salad

** Tofu can be substituted for shrimp

2 tbsp balsalmic vinegar
1 tabsp honey
1/2 tsp Dijon mustard
1/4 teaspoon fresh ground pepper, divided1/4 cup olive oil
2 lbs large shrimp, peeled and deveined
2 garlic cloves, minced
1 tbsp olive oil
6 cups arugular or baby spinach
2 large tomatoes cut into 1/4 inch thick slices
1 (4lb) wedge seedless red watermelon, rind removed, cut into 1/4 inch thick slices
1 red onion, halved and thinly sliced

Whisk together vinegar, honey, mustard, 1/4 teaspoon salt and 1/8 tsp pepper in small bowl, slowly wisk in 1/4 cup olive oil. Set aside.Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoop pepper. Grill over medium-high heat for 3-5 min or until done.Divide arugular among 4 serving plates, top with tomatoes, watermelon and onion. Top evenly with shrimp, and drizzle with vinagrette.

This recipe was taken from the July 2008 Coastal Living Magazine.
And for RNY patients, the serving size is obviously much less!

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