A Summer Seafood Salad
Adding seafood to lettuce-based salads is a wonderful way to create a summery lunch or light dinner. This refreshing salad uses shrimp, crabmeat, and a healthy version of a popular dressing that you can easily prepare at home.
Seafood Caesar
Description
Everybody loves crisp, creamy Caesar salad, and when you add our garlic-and-lemon-grilled shrimp along with fresh lump crabmeat, it gets even better! If you’re grilling outdoors, skewer the shrimp or use a grill topper to keep the shrimp from falling through the grate.
Serves 4
Prep time: 20 minutes
Cook time: 8 minutes
Ingredients
3/4 pound large shrimp (about 16), peeled and deveined
2 teaspoons plus 2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
4 anchovy fillets, minced, or 2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 (1-pound) head romaine lettuce, chopped (8 cups)
1 tablespoon freshly grated Parmesan cheese
1/2 pound lump crabmeat (about 1 cup)
Instructions
In a medium bowl, toss shrimp with 2 teaspoons of the oil, half of the garlic, lemon zest, and pepper.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp until they turn pink, 2 to 3 minutes per side. Remove from the heat and set aside.
In a large bowl, whisk together lemon juice, anchovies, mustard, and remaining garlic. Slowly whisk in remaining 2 tablespoons oil. Add lettuce and cheese and toss well. Divide lettuce among 4 plates, top with shrimp and crab, and serve.
Nutritional information
Per (2-cup) serving:
207 calories
12 g fat (2 g sat)
5 g carbohydrate
20 g protein
2 g fiber
391 mg sodium
Adding seafood to lettuce-based salads is a wonderful way to create a summery lunch or light dinner. This refreshing salad uses shrimp, crabmeat, and a healthy version of a popular dressing that you can easily prepare at home.
Seafood Caesar
Description
Everybody loves crisp, creamy Caesar salad, and when you add our garlic-and-lemon-grilled shrimp along with fresh lump crabmeat, it gets even better! If you’re grilling outdoors, skewer the shrimp or use a grill topper to keep the shrimp from falling through the grate.
Serves 4
Prep time: 20 minutes
Cook time: 8 minutes
Ingredients
3/4 pound large shrimp (about 16), peeled and deveined
2 teaspoons plus 2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
4 anchovy fillets, minced, or 2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 (1-pound) head romaine lettuce, chopped (8 cups)
1 tablespoon freshly grated Parmesan cheese
1/2 pound lump crabmeat (about 1 cup)
Instructions
In a medium bowl, toss shrimp with 2 teaspoons of the oil, half of the garlic, lemon zest, and pepper.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp until they turn pink, 2 to 3 minutes per side. Remove from the heat and set aside.
In a large bowl, whisk together lemon juice, anchovies, mustard, and remaining garlic. Slowly whisk in remaining 2 tablespoons oil. Add lettuce and cheese and toss well. Divide lettuce among 4 plates, top with shrimp and crab, and serve.
Nutritional information
Per (2-cup) serving:
207 calories
12 g fat (2 g sat)
5 g carbohydrate
20 g protein
2 g fiber
391 mg sodium
