WD's Asian Shrimp Salad
Here's a new one from my all-time favorite magazine, Woman's Day.
Asian Shrimp Salad
24 peeled raw jumbo shrimp (about 1 lb)
2 medium summer squash, cut in 32 bite-size chunks
1 bag Asian Supreme Complete Salad with Sesame Orange Dressing
Active: 20 min. Total: 25 min.
Heat outdoor grill. Thread shrimp and squash on eight 12-in. skewers, soaked in water first if wooden. Mix 1 Tbsp Sesame Orange Dressing with 1 Tbsp. oil. Brush on skewers. Sprinkle with salt and pepper.
Grill 5 minutes, turning once, until shrimp are cooked through and squash are crisp-tender.
Slide shrimp and squash off skewers into a large bowl. Add salad and remaining dressing; toss to mix and coat.
Per serving: 344 cal, 27 g pro, 23 g car, 3 g fiber, 16 g fat (2 g sat fat), 172 mg chol, 840 mg sod
I fixed this last night and it was outstanding, even better than we had expected it to be. I used zucchini (next time I may use both yellow summer squash and zucchini) and I had to improvise the salad because our store didn't have the Asian salad mix. Premium Romaine salad and Sesame Soy Ginger salad dressing worked perfectly, although the Sesame Orange dressing sounds wonderful and I'd really like to try that. I also used frozen large shrimp (partially thawed), which weren't even terribly expensive. Yes, this recipe is definitely a keeper.