Ital­ian Coun­tryStyle Grilled Shrimp

Milwaukee Health - - NUTRITION ALCOHOL -

Ac­tive: 15 min­utes To­tal: 20 min­utes Serves: 4

2 Tbsp. honey

3 Tbsp. olive oil 1 1/2 pounds large, raw, tai­lon shrimp, peeled and de­veined Grape­seed oil 2 cups loosely packed arugula 1 1/4 cups chopped heir­loom toma­toes 1/2 cup (about 15) kala­mata olives, halved 1/2 cup sliced red onion 1 Tbsp. red wine vine­gar 1/2 tsp. kosher salt 1/2 tsp. black pep­per 2 Tbsp. torn fresh oregano leaves One: Pre­heat grill to high (450°F to 550°F). Whisk to­gether honey and 2 ta­ble­spoons of the olive oil in a medium bowl. Add shrimp; toss to coat.

Two: Gen­er­ously oil grill grate with grape­seed oil. Grill shrimp, cov­ered with grill lid, un­til done, about 1 1/2 min­utes per side.

Three: Toss to­gether arugula, toma­toes, olives and onion in a large bowl. Add vine­gar and re­main­ing 1 ta­ble­spoon olive oil and toss. Add shrimp, salt and pep­per; toss. Trans­fer mix­ture to a platter and sprin­kle with oregano. Serve im­me­di­ately.

PER SERV­ING: 349 calo­ries, 20g fat (2g sat­u­rated), 214mg choles­terol, 2g fiber, 25g pro­tein, 19g carbs, 733mg sodium, 1mg iron, 133mg cal­cium

Ital­ian Coun­tryStyle Grilled Shrimp

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