GRILLED SHRIMP POTATO SALAD
53
Warm and inviting for lunch, a light
dinner or an appetizer.
Serves: 4
Serving Size: 9 oz
Prep Time: 25 minutes
Inactive: 0 minutes
Cook: 20 minutes
TOTAL: 45 minutes
Ingredients:
• 16 pieces large tiger shrimp (deveined and peeled)
• 3 large yukon gold potatoes, diced into 1-1/2" cubes
• Juice of 1/2 fresh lemon
• 1/2 bunch fresh parsley, chopped fine
• 2 medium ripe red tomatoes, diced into 1-1/2" cubes
• 4 cloves fresh garlic, chopped fine
• Olive oil
• 2 tablespoons white balsamic vinegar
• Salt and pepper
Instructions:
Cut up potatoes and put into a steamer until soft. Put aside into medium/large bowl. While the potatoes
are cooking, prepare the rest of the ingredients. Chop the tomatoes, garlic and parsley. Add to potatoes.
Brush shrimp with butter or olive oil and put on barbecue and cook only until flesh turns pink. Take off the
grill, cut the tiger shrimp into 2" chunks and add to potato mixture. Add lemon juice, vinegar, and salt and
pepper to taste. Add enough olive oil to give the salad a creamy texture. Serve warm.
Nutritional Value:
Calories: 164
Fat: 4.4 g
Cholesterol: 65 mg
Sodium: 279 mg
Carbohydrates: 26.2 g
Dietary Fiber: 2.6 g
Sugars: 2.5 g
Protein: 10 g
164
CALORIES
per serving
Katherine from Store 7013
in Toronto, ON
per serving
Weight Watchers
5
PointsPlus
value
®