Grilled Shrimp-and-Potato Salad
Prep time: 20 minutes
Servings: 6 servings
1 1/2 pounds unpeeled, medium-size fresh shrimp
2 pounds small red potatoes, cut into eighths
1 1/2 teaspoons salt, divided
1/2 cup ReaLemon® Lemon Juice from Concentrate
2/3 cup olive oil
2 teaspoons sugar
1/2 teaspoon freshly ground pepper
2 garlic cloves, pressed
2 tablespoons dijon mustard
1/2 small green bell pepper, chopped
1/2 small purple onion, sliced
1 (2.25-ounce) can sliced ripe olives, drained
Salad greens (optional)
Peel shrimp, and devein, if desired.
Cook potato and 1 teaspoon salt in boiling water to cover in a Dutch oven 20 minutes or until tender; drain and cool. Set aside.
Whisk together ReaLemon, next 5 ingredients, and remaining 1/2 teaspoon salt in a large bowl. Remove 2 tablespoons vinaigrette, and toss with shrimp.
Coat a food rack with vegetable cooking spray; place on grill over medium-high heat (350° to 400°). Place shrimp on rack, and grill 1 minute on each side or until shrimp turn pink.
Add shrimp, potato, bell pepper, onion, and olives to remaining vinaigrette; toss gently to coat. Serve on salad greens, if desired.
NOTE: Shrimp may be boiled or cooked in a grill skillet over medium-high heat 1 minute on each side.
Source: ReaLemon / ReaLime bottled juice from concentrate, Recipe developed by The Southern Living Cooking School