This sounds like a great summer salad. I am trying to work shrimp back into my menus. I used to have a sensitivity that gave me migraines when I would eat shrimp. I think it had to do with when I would get my period. Chemo has eliminated my period and the migraines that accompanied them when I ate certain food.
1 lb. large shrimp, peeled and deveined
1 tsp. olive or avocado oil
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 nectarines, pitted and cut into thin wedges
6oz. mixed salad greens
1/2 C. packed fresh basil leaves, thinly sliced
1/3 C. Classic Salad Dressing
1 ripe avocado, sliced
1/4 C. sliced almods
Prepare outdoor grill for direct grilling over medium high heat.
In a large bowl, combine shrimp, oil, cayenne, and salt; toss to coat. Place shrimp on hot grill rack; cook for 3 to 5 minutes or until opaque throughout, turning over once. Transfer shrimp to plate and let cool for 5 minutes. Add nectarines to hot grill rack; cook for 4 minutes or until grill marks appear, turning over once.
In a large bowl, combine greens, basil, and Classic Salad Dressing; toss to coat. Divide among 4 serving plates. Top evenly with shrimp, nectarines, avocado, and almonds.
Per serving: 400 calories, 27g. protein, 15g. carbohydrates, 27g. fat, 5g. fiber, 172mg. carbohydrates, 330mg. sodium
Classic Salad Dressing
In a medium bowl with a wire whisk, mix 1/4 C. red wine vinegar, 1 tbsp. Dijon mustard, 1/4 tsp. alt, and 1/4 tsp. ground black pepper. In thin steady stream whisk in 1/2 C. olive oil, avocado, or flaxseed oil until well blended. Cover and refrigerate for up to 3 days.
