Spinach-Pea Salad with Grilled Shrimp
Need a pescatarian main course? Spinach-Pea Salad with Grilled Shrimp could be an amazing recipe to try. One portion of this dish contains approximately 28g of protein, 14g of fat, and a total of 278 calories. This recipe serves 4. It will be a hit at your The Fourth Of July event. If you have onion, garlic clove, peas, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Preheat grill to medium-high heat.
Bring a small pot of water to a boil.
Add peas; cook 5 minutes or until crisp-tender.
Drain and rinse with cold water; drain.
Split pita into 2 rounds. Arrange the pita rounds on a grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted.
Remove from grill, and cool. Break pita into 1-inch pieces.
Combine 1 tablespoon olive oil, 1 teaspoon lemon rind, salt, and 1/4 teaspoon black pepper in a large bowl.
Add shrimp; toss to coat. Thread the shrimp onto 4 (12-inch) skewers. Arrange skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until done.
Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon lemon rind, remaining 1/4 teaspoon pepper, vinegar, juice, and garlic in a large bowl.
Add peas, onion, mint, and spinach; toss to coat. Arrange about 2 cups salad on each of 4 plates; divide pita and shrimp evenly among salads.
Sprinkle each serving with about 1 tablespoon cheese.