Grilled Shrimp Salad With Chili-Lime Dressing

A Tropical Shrimp Dish from the South Beach Diet's "Daily Dish" (Phase 1). The zesty seasoning of fresh lime juice brings the flavors of the tropics to your table in this tasty shrimp dish. Highly nutritious and easy-to-cook, shrimp is a smart go-to choice for lunch or dinner.

• Ready In: 40 mins
• Serves: 4

Ingredients

• For the Shrimp

• 1 1⁄2 tablespoons extra virgin olive oil
• 2  teaspoons garlic, minced
• 1⁄4 teaspoon red pepper flakes, crushed
• 1 -1 1⁄2 lb jumbo shrimp, peeled and deveined, tails left on
• 4 -6  scallions, cut into 2-inch pieces

• Salad

• 2  tablespoons lime juice
• 2  tablespoons extra virgin olive oil
• 2  small  jalapenos, seeded and minced
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon salt
• 4  cups  mixed greens
• 1  medium avocado, thinly sliced
• 1  medium red bell pepper, diced

• Special equipment

• 4 (12 inch)  skewers

Directions

1. For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
2. For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.
3. Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.