Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint. —Annette Traverso, San Rafael, California
Thai Shrimp Salad for 2
Ingredients
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon reduced-sodium soy sauce
- 1-1/2 teaspoons sesame seeds, toasted
- 1-1/2 teaspoons minced fresh mint
- 1-1/2 teaspoons minced fresh cilantro
- Dash crushed red pepper flakes
- 1/2 pound uncooked large shrimp, peeled and deveined
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 large sweet onion, sliced
- 1/2 medium cucumber, peeled and sliced
- 2 cups torn leaf lettuce
Directions
- In a large bowl, combine the first 7 ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto 2 metal or soaked wooden skewers.
- Place skewers on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes.
- Stir the dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce between 2 salad plates; top with shrimp mixture and serve immediately.
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