Shrimp and Grape Salad
Serves 4 to 6
Time 45 min
Plump shrimp and sweet grapes in a light vinegar and mayonnaise dressing lend just the right touch of casual refinement to a backyard al fresco meal or upscale picnic outing. Serve with chilled sliced tomatoes, white sparkling wine and crusty bread with butter.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound medium shrimp, peeled and deveined
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon fine sea salt
- 1 stalk celery, finely chopped
- 1/4 cup finely chopped chives
- 1 cup seedless green grapes, halved
- 1 tablespoon white wine vinegar
- 1 tablespoon sunflower oil
- 1 tablespoon mayonnaise
- 1 teaspoon agave nectar
- 1/4 teaspoon ground black pepper
Method
Heat olive oil in a large skillet over medium heat.
Add shrimp, garlic and salt and cook, stirring occasionally, until shrimp are just pink and cooked through, about 3 minutes.
Transfer shrimp and pan juices to a bowl.
Refrigerate until cooled, about 20 minutes, then add celery, chives and grapes to shrimp. Set aside.
In a small bowl, whisk together the vinegar, sunflower oil, mayonnaise, agave nectar, pepper and salt to taste.
Transfer to bowl with shrimp and toss well.
Nutritional Info:
Per serving: 190 calories (80 from fat), 9g total fat, 1.5g saturated fat, 140mg cholesterol, 280mg sodium, 8g carbohydrates (0g dietary fiber, 5g sugar), 19g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound medium shrimp, peeled and deveined
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon fine sea salt
- 1 stalk celery, finely chopped
- 1/4 cup finely chopped chives
- 1 cup seedless green grapes, halved
- 1 tablespoon white wine vinegar
- 1 tablespoon sunflower oil
- 1 tablespoon mayonnaise
- 1 teaspoon agave nectar
- 1/4 teaspoon ground black pepper