Grilled Shrimp and Strawberry-Spinach Salad

Grilled Shrimp and Strawberry-Spinach Salad
Serves 4

Strawberry-Spinach Salad

In an large bowl, toss together:
6 ounces baby spinach
1/2 cup sliced, toasted almonds
8 ounces fresh strawberries, sliced

To toast the almonds, heat a non-stick skillet over medium-high heat.  Add almonds and saute dry (no oil.) Toss occasionally. The almonds are done when they begin to turn light brown.

Make the dressing:
2 tablespoons lemon juice
2 tablespoons white vinegar
2 tablespoons Splenda (or 5 tablespoons table sugar)
1 tablespoon olive oil
1 tablespoon poppy seeds (optional)

Pour dressing over spinach and strawberries. Toss to coat.

This salad does not make a good leftover salad. The spinach wilts, and the strawberries get mushy. Eat it freshly made.

Nutritional data:
Calories:     142
Fat:           10.5g
Sat fat:           1g
Chol:             0mg
Sodium:       39mg
Carbs:         9.8g
Fiber:          3.5g
Protein:       4.5g

Shrimp
Serves 4 (8 ounce portions)

I used 2 pounds of large shrimp (purchased peeled and deveined for ease of preparation), thawed and put in a Ziplock bag. I added 2 tablespoons olive oil and tossed to coat all shrimp.

I preheated my grill and place a vegetable basket on the grill.  When it was hot, I coated it with canola oil, and put the shrimp in the basket. I lightly seasoned the shrimp with Penzey's Sunny Spain.

I put the lid on the grill, and let them cook for 2 minutes, then stirred them around. I repeated that three time. The shrimp are done when they are white and no longer translucent. (Small shrimp cook faster.)

Nutritional Data:
Calories:     200
Fat:              2g
Sat fat:         0g
Chol:        280mg
Sodium:    270mg
Carbs:          0g
Fiber:            0g
Protein:       38g