Grilled-Shrimp Salad with Smoky Tomato Vinaigrette
Grilled-Shrimp Salad with Smoky Tomato Vinaigrette requires about 45 minutes from start to finish. Watching your figure? This dairy free and pescatarian recipe has 276 calories, 34g of protein, and 8g of fat per serving. For $3.69 per serving, you get a main course that serves 6. A mixture of olive oil, torn romaine lettuce, tomato, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Place bread cubes in a single layer on a baking sheet.
Bake at 350 for 12 minutes or until toasted. Set aside.
Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place tomato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened.
Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside.
Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill.
Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done.
Remove shrimp from skewers.
Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.