Sunday, April 4, 2010

Lite- Chopped Salad with Grilled Shrimp

3 oz French bread, cut into 1/2" cubes
3 c chopped romaine lettuce
3 tomatoes, seeded and chopped
1 carrot, chopped
1 rib celery, chopped
1 cucumber, seeded and chopped
1/2 fennel bulb, chopped
4 radishes, chopped
3/4 lb peeled and deveined large shrimp
3 Tbsp extra-virgin olive oil
3/8 tsp salt
1/4 tsp freshly ground black pepper
1/4 c finely chopped shallots
1 Tbsp balsamic vinegar
2 tsp honey
2 tsp Dijon mustard





1. PREHEAT the oven to 425°F. Arrange the bread cubes on a baking sheet in a single layer. Bake for 6 to 8 minutes, or until golden and crisp. Let cool on the baking sheet.


2. MEANWHILE, combine the lettuce, tomatoes, carrot, celery, cucumber, fennel, and radishes in a large bowl.


3. COAT a grill pan with cooking spray and heat over medium-high heat. Toss the shrimp with 2 teaspoons of the oil in a small bowl. Sprinkle with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set the shrimp on the grill pan and cook for 1 1/2 to 2 minutes per side, or until opaque. Transfer to a plate and set aside.


4. COMBINE the shallots, vinegar, honey, mustard, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Slowly whisk in the remaining 2 tablespoons and 1 teaspoon of oil. Pour the dressing over the lettuce mixture, add the cooled bread cubes, and toss well. Divide the mixture among 4 plates and top with the shrimp.

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