1-pound shrimp—peeled and de-veined

Freshly ground black pepper

8 C. torn romaine lettuce

Juice of 1 lemon

1/2 C. your favorite vinaigrette salad dressing

2 tsp. anchovy paste, optional

1/4 C. Parmesan cheese

1-1/2 C. seasoned croutons

1 roasted red pepper, cut into strips

2 C. cherry tomatoes

 

Spray the grill with non-stick spray and preheat it to medium-high. Season the shrimp with pepper. Grill, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool. Put the lettuce in a large bowl. Combine the lemon juice, Roasted Garlic Vinaigrette and the anchovy paste in a small bowl. Add the vinaigrette mixture, Parmesan cheese and pepper to the romaine and toss to combine. Divide the romaine among 4 plates, top each salad with grilled shrimp, croutons, red peppers and cherry tomatoes.

 

Yield:

Calories:

Fat:

Fiber: