Zesty Herb Shrimp on Mixed Greens What better way to top off salad greens than grilled shrimp? Crusty sourdough bread would be a welcome accompaniment. Share |

	RECIPE RATING - 0 REVIEWS Taste: 0 Easy to Prepare: 0 Kid Appeal: 0 Overall: 0

Ingredients

Marinade/dressing:

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/8 teaspoon salt
2 garlic cloves, minced

Salad:

1 lb. shelled deveined uncooked large shrimp
1 (10-oz.) pkg. American blend mixed salad greens
1/2 yellow Green Giant® Fresh bell pepper, cut into bite-sized strips
1/2 cup sliced halved cucumber
1/3 cup sliced Green Giant® Fresh celery
2 oz. (1/2 cup) shredded or shaved fresh Parmesan cheese

Preparation Directions

1. Heat grill. In medium bowl, combine all marinade/dressing ingredients; blend well. Reserve half of marinade in small bowl; set aside for dressing. Add shrimp to remaining marinade; toss to coat. Let stand at room temperature for 10 minutes to marinate.

2. When ready to grill, remove shrimp from marinade; reserve marinade. Thread shrimp onto four 12-inch metal skewers; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 8 minutes or until shrimp turn pink, turning and brushing once with marinade.

3. In large bowl, combine salad greens, bell pepper, cucumber, celery, cheese and reserved dressing; toss gently. Divide salad onto individual serving plates. Top salads with shrimp.

Note: To broil shrimp, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning and brushing once with marinade.