1/4 C. fresh lime juice

1/2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. crushed red pepper flakes

1 lb lg shrimp, shelled and deveined

6 C. mesclun or other mixed baby greens

1 C. fresh mint leaves

1 C. cilantro leaves

1 C. flat leaf parsley leaves

1 sm red onion, thinly sliced

2 T. vegetable oil

 

In medium bowl, whisk 2 T. of the lime juice, 1/4 tsp. of the cumin, 1/8 tsp. of the salt, and a pinch of the pepper flakes. Stir in shrimp and marinate at room temperature, stirring occasionally, 20 minutes. Meanwhile, place mesclun, mint, cilantro, parsley, and onion in serving bowl and refrigerate until ready to serve. In small bowl, whisk together oil and remaining 2 T. lime juice, 1/4 tsp. cumin, 1/8 tsp. salt, and remaining pepper flakes. Lightly oil grill pan and preheat over medium heat. Grill shrimp about 2 minutes on each side, until bright pink and just opaque throughout. Do not overcook. (Shrimp may also be broiled for the same amount of time.) Toss shrimp with greens and dressing.

 

Yield: 4 servings

Calories: 202

Fat: 9g

Fiber: 3g