Shrimp Salad with Scallion Dressing
- 1 of 1 Combine scallions, broth, olive oil, vinegar, honey, salt, cumin and pepper in a blender and process until smooth.
- 1 of 3 Combine lemon zest, garlic, olive oil and pepper in a resealable plastic food-storage bag. Add shrimp and toss to coat evenly. Seal and refrigerate 1 hour.
- 2 of 3 Remove shrimp from marinade. Coat a large nonstick skillet with nonstick cooking spray. Add shrimp and cook over medium-high heat for 6 minutes or until cooked through, turning occasionally. Sprinkle with the salt.
- 3 of 3 Arrange greens, tomatoes and cucumber on a large platter and toss with 3 tablespoons of the Scallion Dressing. Top with shrimp. Drizzle with more dressing and serve.
Servings Per Recipe: 6
Per Serving: 1 g sat. fat, 172 mg chol., 482 mg sodium, 2 g fiber, 207 kcal cal., 9 g carb., 24 g pro., 8 g Fat, total