Bloggers Adam and Joanne Gallagher from Inspired Taste, top baby lettuce with tart green apple, red bell pepper and shrimp. A refreshing weekday entrée to toss in your lunch tote.
Nutrition
Calories140,Fat 4.5g,Sodium 580mg,Carbs 19g,Fiber 3g, Sugar 14g, Protein 6g
Bloggers Adam and Joanne Gallagher from Inspired Taste, top baby lettuce with tart green apple, red bell pepper and shrimp.
Author:
Good Measure™
Ingredients
8 uncooked large shrimp, peeled, deveined
Wooden skewers
Cooking spray
1/4 teaspoon salt
Freshly ground black pepper
2 teaspoons cider vinegar
1 teaspoon olive oil
1 teaspoon honey
1/2 teaspoon toasted sesame oil
1/2 teaspoon reduced-sodium soy sauce
3 cups baby lettuce leaves
1 Granny Smith apple, cut into thin matchsticks
1/2 red bell pepper, cut into thin matchsticks
Directions
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
Thread shrimp onto skewers, 2 to 4 per skewer. Spray shrimp evenly with cooking spray. Sprinkle with salt and pepper. Bake 5 to 8 minutes or until shrimp are pink.
Meanwhile, in small bowl, beat vinegar, olive oil, honey, sesame oil and soy sauce with whisk until well blended.
In large bowl, toss lettuce, apple and bell pepper with dressing. Divide salad evenly between 2 serving plates. Top each with shrimp.
