Island Shrimp Salad
- 1 tablespoon dark or light brown sugar
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 2 tablespoons fresh lime juice
- 1 tablespoon light or dark molasses
- 1 teaspoon olive oil and 2 teaspoons olive oil, divided use
- 1 pound raw medium shrimp, peeled, rinsed and patted dry
- Cooking spray
- 5 cups very lightly packed torn salad greens
- 1/2 medium red bell pepper, diced
- 1 8-ounce can pineapple tidbits in their own juice, drained, 2 tablespoons juice reserved
- 1 tablespoon cider vinegar
- 2 teaspoons honey
- In a medium bowl, stir together the brown sugar, allspice, garlic powder, black pepper, cayenne, and salt.
- Whisk in the lime juice, molasses, and 1 teaspoon olive oil.
- Add the shrimp and toss to coat well.
- Cover and refrigerate for 10 minutes.
- Meanwhile, preheat the broiler.
- Lightly spray the broiler pan with cooking spray.
- Let the marinade drip off the shrimp.
- Place the shrimp in a single layer in the broiler pan.
- Broil about 4 inches from the heat for 2 minutes.
- Turn over and broil for 1 to 2 minutes, or until the shrimp are pink and cooked through.
- Meanwhile, in a salad bowl, gently toss the salad greens, bell pepper, and pineapple.
- In a small bowl, whisk together the vinegar, honey, reserved pineapple juice, and remaining 2 teaspoons oil.
- Drizzle over the salad greens.
- Toss to combine.
- Top with the shrimp.
- (Per Serving)
- Calories: 138
- Total Fat: 1.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.0g
- Cholesterol: 168mg
- Sodium: 362mg
- Carbohydrates: 13g
- Fiber: 2g
- Sugars: 11g
- Protein: 19g
- Dietary Exchanges
- 1 Carbohydrate
- 3 Very Lean Meat
light brown sugar, ground allspice, garlic, black pepper, cayenne, salt, lime juice, light, olive oil, shrimp, cooking spray, very lightly, red bell pepper, pineapple, cider vinegar, honey
Taken from www.epicurious.com/recipes/food/views/island-shrimp-salad-375643 (may not work)