*  Exported from  MasterCook  *

                           Summer Shrimp Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         medium shrimp -- peeled and deveined
     1/4  cup           fresh lime juice -- divided
   2      teaspoons     grated peeled gingerroot
   1      teaspoon      vegetable oil
     1/4  teaspoon      crushed red pepper
   1                    garlic clove -- minced
   1 1/2  cups          cubed seeded watermelon
     1/2  cup           cubed pineapple
     1/2  cup           diced green bell pepper
     1/2  cup           diced peeled cucumber
   1      teaspoon      finely chopped seeded jalapeno
					
   2      tablespoons   honey
   2      tablespoons   low-sodium soy sauce
   1      tablespoon    vegetable oil
                        Vegetable cooking spray
   8      cups          torn romaine lettuce
                        or trimmed watercress
   2      tablespoons   chopped fresh cilantro
                        Lime slices -- (optional)

Combine shrimp, 1 tablespoon lime juice, gingerroot, 1 teaspoon oil, red pepper,
 and garlic in a bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally.
 Combine watermelon and the next  4 ingredients (watermelon through jalapeno)
 in another bowl; stir gently. Cover and chill. Combine the remaining lime juice,
 honey, soy sauce, and 1 tablespoon oil; stir well, and set aside.
 Remove shrimp from marinade, reserving marinade. 
Thread shrimp onto 8 (10-inch) skewers. Prepare grill.
 Place skewers on grill rack coated with cooking spray, and grill 3 minutes. 
Turn skewers over; baste with reserved marinade, and grill 3 minutes or until done.
 Remove shrimp from skewers. Arrange 2 cups of torn romaine, 3 ounces shrimp,
 and 3/4 cup watermelon mixture on each of 4 individual plates. 
Drizzle 2 tablespoons of honey mixture over each salad, and sprinkle with chopped cilantro. 
Garnish with lime slices, if desired.
 NUTRITIONAL INFORMATION: CALORIES 218 (28% from fat); PROTEIN 20.1g;
 FAT 6.7g (sat 1.3g, mono 1.6g, poly 2.9g); CARB 21.3g; FIBER 2.7g; CHOL 129mg;
 IRON 3mg; SODIUM 401mg; CALC 144mg

                   - - - - - - - - - - - - - - - - - -