Top baby spinach leaves with grilled marinated shrimp, crisp vegetables and fresh cilantro. This main dish salad is sure to be a winner during barbecue season.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Zesty Italian Dressing
1/2 cup lime juice or lemon juice
1 lb. medium shrimp (31 to 35 count), cleaned, grilled
2 medium red peppers, seeded, chopped
1 medium onion, finely chopped
1 celery stalk, chopped
1 Tbsp. chopped fresh cilantro
6 cups baby spinach leaves
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How do I make it ?
Pour dressing and lime juice over shrimp in large non-metal bowl; toss to coat. Add all remaining ingredients except lettuce; mix lightly. Cover.
Refrigerate 1 hour to marinate. Drain, reserving marinade.
Place lettuce on serving plate; top with the shrimp mixture. Drizzle with reserved marinade.
Kraft Kitchen Tips!
Garnish with chopped peeled avocado just before serving.
How to Grill the Shrimp
Place shrimp on metal or wooden skewers. Grill over medium-high heat for 1-1/2 min. on each side or until shrimp turn pink.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 0.8 g
Cholesterol 86 mg
Sodium 453 mg
Carbohydrate 9.4 g
Fibre 2.5 g
Sugars 0 g
Protein 13.8 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.