Grilled tortilla and shrimp salad 11
Ingredients
1 bag (454 g) frozen jumbo shrimp, thawed, peeled and deveined
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) canola oil
1 clove garlic, minced
4 small whole wheat or corn tortillas
2 tbsp (25 mL) chopped fresh cilantro
1 tbsp (15 mL) lemon juice
5 cups (1.25 L) mixed spring greens
2 tbsp (25 mL) sherry vinegar
Pinch fresh ground pepper
1 cup (250 mL) halved grape tomatoes
Directions
In a bowl, toss shrimp with paprika, oil and pepper. Place on oiled grill over medium high heat, turning once for about 4 minutes or until firm and pink. Remove to a clean bowl and toss with cilantro and lemon juice.
Place tortillas on grill and toast on both sides. Place one on each dinner plate.
In another bowl, toss greens with vinegar and pepper. Top each tortilla with greens and sprinkle with tomatoes. Top with grilled shrimp to serve.
Nutritional info per serving (1 cup/250 ml)
Calories 228
Protein 24 g
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 180 mg
Carbohydrates 21 g
Fibre 4 g
Sugars 2 g
Added sugars 0 g
Sodium 419 mg
Potassium 594 mg