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Grilled Shrimp Caesar Salad
Guest recipe by Leanne Ely of Saving Dinner

Enjoy this easy, summery recipe from nutritionist Leanne Ely, CNC, creator of the acclaimed the Saving Dinner menu-mailer service and author of six books.

She's probably best-known for her great Saving Dinner books and her New York Times bestseller Body Clutter.

As Leanne wrote, “You don’t want to be eating farm-raised shrimp … especially foreign farm-raised shrimp." So, which shrimp do you buy? Your best choice would be California coonstripe shrimp, Oregon bay shrimp, and British Columbian [or Alaskan] spot prawns.”


Grilled Prawns or Shrimp Caesar Salad
Prep time: 10 minutes; Cook time: 10 to 20 minutes
Serves 4

Ingredients

Directions

  1. Heat grill to medium heat.
  2. In a medium bowl, toss the olive oil, salt and pepper and shrimp. On large skewers, thread the shrimp. Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
  3. Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
  4. In a blender, blend the remaining ingredients and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad and serve.
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