1/4 cup each Pompeian balsamic vinegar and extra virgin olive oil
1 teaspoon Seafood seasoning
1 jar H-E-B Harvest Moon™ mediterranean salad
1 Large tomato cut into 8 wedges
1 box (5 oz.) Central Market™ Organics baby red & green romaine lettuce
Peel and devein the shrimp and place in a large zipper bag. Add the Pompeian Balsamic Vinegar and Olive Oil and toss to combine. Sprinkle the coated shrimp with the seafood seasoning. Seal the bag and turn several times to coat the shrimp. Marinate the shrimp in the refrigerator for 30 minutes or more.
Pour the Mediterranean salad into a large salad bowl. Layer tomato wedges and baby red and green romaine lettuce over Mediterranean salad. Cover the bowl with plastic wrap and refrigerate.
Spray a vegetable grill basket or pan with non-stick cooking spray to prevent sticking. Prepare charcoal or gas grill for cooking (375F). Evenly spread the shrimp on the grill basket and grill them quickly by stirring or tossing the shrimp for about 3 to 4 minutes. Shrimp will turn pink and have a "c" shape when done. If you overcook the shrimp, they will form an "O". Top the salad with the grilled shrimp and toss the ingredients from the bottom of the bowl up over the shrimp. No need for dressing since the dressing is part of the Mediterranean Salad mixture.
No Nutritional Information Available
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