Greek Shrimp Salad

Greek Shrimp Salad
Shrimp Salad with a Honey Citrus Dressing

Servings: 4

• 1 pound fresh or frozen large shrimp in shells
• 4 cups torn mixed salad greens
• 1 medium cucumber quartered lengthwise and cut into 1/4 inch slices
• 1 medium tomato, cut into thin wedges
• 1/4 cup chopped red onion
• 1/4 cup thinly sliced radishes
• 1/4 cup crumbed feta cheese

Dressing:
• 2 tablespoons powdered fruit pectin
• 2 teaspoons fresh snipped oregano or 1/2 teaspoon dried oregano
• 1 teaspoon sugar
• 1/8 teaspoon pepper
• Dash kosher salt
• 1/3 cup water
• 3 tablespoons lemon juice
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon-style mustard
• 1 small clove garlic, minced

In a small bowl stir together fruit pectin, oregano, sugar, pepper, and salt. Stir in water, lemon juice, vinegar, mustard and minced garlic. Cover and refrigerate for up 3 days.

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. In a small bowl combine shrimp and half of the vinaigrette. Cover and marinate at room temperature for 30 minutes. Cover; chill remaining vinaigrette.

Meanwhile, in a large bowl, combine greens, cucumber, tomato, onion, and radishes; toss to combine. Set aside.

Drain shrimp, reserving marinade. Thread shrimp onto eight 8 inch metal skewers, leaving 1/4 inch between pieces. Grill on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp are opaque, turning and brushing once with reserved marinade. Discard any remaining marinade. To serve, divide greens among 4 plates. Sprinkle with feta cheese. Top each salad with 2 skewers of grilled shrimp. Serve with remaining vinaigrette.

Per serving: 138 Calories, 3g Fat; 1g Saturated Fat, 136mg Cholesterol, 331mg Sodium, 13g Carbohydrate, 2g Fiber, 17g Protein. Exchanges: 2 1/2 Vegetable, 1 1/2 Meat