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Preheat grill to medium-high heat. Place shrimp on metal or wooden skewers for easier handling. Carefully place the skewers on the rack of grill. Grill for 1-1/2 min. on each side or until shrimp turn pink.
Garnish with chopped peeled avocado just before serving.
Substitute baby spinach leaves for the romaine lettuce.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a great refreshing dish. My family and I are trying to eat healthier and this was perfect. I used fat free zesty Italian and I served it with couscous.
sounds great will sure try it.