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Grilled Raspberry Vinaigrette Shrimp Salad
Makes 4 servings.

Ingredients

1 - cup fresh snow peas
2 - cup lightly packed torn spinach
2 - cup torn red-tip leaf lettuce
1 - cup sliced fresh mushrooms
1 - can (11- ounces) mandarin orange sections, drained
1 - pound peeled, cleaned large shrimp
Non-stick cooking spray
1/2 - teaspoon lemon pepper seasoning
Grilling non-stick spray
1/2 - cup fat-free raspberry vinaigrette salad dressing

Directions

  • In boiling water, cook snow peas for 1 to 2 minutes or until crisp-tender. 
  • Cool in cold water. 
  • In large bowl, toss spinach, lettuce, mushrooms, and oranges. 
  • Add snow peas and set aside. 
  • In large bowl, spray shrimp with cooking spray for 5 seconds. 
  • Then sprinkle with lemon-pepper seasoning. 
  • Place on skewers.

Prepare grill to medium heat according to manufacturer's suggestion.

  • Spray cold grill and utensils well with cooking spray. 
  • Position grill 3 to 4 inches from heat. 
  • Grill for 5 to 7 minutes until opaque. 
  • Top salad with warm cooked shrimp and dressing.

Mel Franks

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