Grilled Lemon Pepper Shrimp over Salad Greens and Vegetables


It’s too hot to cook a huge meal in the house so bring on the grill. Shrimp over a cold salad has always been a favorite. Grilled with these beautiful flavors steps it up a notch. Hope you try and enjoy!
 

Grilled Lemon Pepper Shrimp over Salad Greens and Vegetables
 
Serves 2
 
Here are the Ingredients:
  • 24 large shrimp, peeled and deveined
  • 3 cups iceberg lettuce, chopped
  • 6 cherry tomatoes, sliced
  • 1 Persian cucumber, diced
  • 1 green onion, chopped
  • 1 cup frozen Trader Joe’s Soycutash medley, defrosted
  • 2 tablespoons ranch dressing
  • 2 tablespoons Italian dressing
  • Spray Pam
  • 1/2 teaspoon salt or to taste
  • lemon pepper
  • skewers, metal or wood, (if wood soak for 15 minutes so they won’t burn)
Prepare salad and refrigerate. Combine dressings and mix well. Pat shrimp dry with a paper towel and spray with Pam.  Season with salt and lemon pepper on both sides. Place shrimp on skewers. Grill for 3 minutes per side. Toss the salad with dressing and top with grilled shrimp. Enjoy!
 
 
 
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