1 pound uncooked medium shrimp, peeled and deveined
6 cups torn leaf lettuce
1/2 cup fat-free ranch salad dressing
Instructions
In a large resealable plastic bag, combine the first nine ingredients; add shrimp. Seal bag and turn to coat. Cover and refrigerate for 30 minutes.
If grilling the shrimp, coat grill rack with cooking spray before starting the grill. Thread shrimp onto four metal or soaked wooden skewers; discard onion mixture.
Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.
Divide lettuce among four plates; top with shrimp. Serve immediately with dressing. Yield- 4 servings.
Originally Submitted
5/23/2010
0 Out of 5 from
0 reviews
You can add this Mexican Shrimp Salad recipe to your own private DesktopCookbook.
