Don't let this elegant Shrimp and Latin Frisée Salad fool you. It's a powerhouse of flavors, including Worcestershire sauce, jalapeño peppers and cilantro.
What You Need
Original recipe yields 8 servings
16 uncooked jumbo shrimp (about 1 lb.), peeled with tails left on, deveined
3/4 cup olive oil
3 Tbsp. LEA & PERRINS Worcestershire Sauce
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped green jalapeño peppers
Zest from 1 lime
1 lb. baby frisée
1/2 cup fresh cilantro leaves
1/4 cup chopped red onion s
1/4 cup each thin green and red jalapeño pepper slices
3 Tbsp. finely chopped shallot s
1/4 tsp. ground black pepper
1/2 cup guacamole
1/2 cup tomatillo salsa
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Let's Make It
Thread 2 shrimp onto each of 8 small skewers; place in shallow dish. Mix next 5 ingredients until blended. Reserve 1/2 cup oil mixture for later use. Pour remaining oil mixture over shrimp. Refrigerate 1 hour to marinate, turning occasionally.
Heat grill to medium heat. Remove shrimp skewers from marinade; discard marinade. Grill shrimp 5 min. on each side or until shrimp turn pink.
Toss frisée with cilantro leaves, onions and sliced peppers in large bowl.
Add shallots and black pepper to reserved oil mixture; mix well. Pour over frisée mixture; toss lightly. Top with shrimp.
Serve topped with guacamole and salsa.
Substitute 2 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces, for the shrimp. Thread chicken onto skewers; grill 6 to 8 min. on each side or until done (165ºF).
Serve with whole wheat rolls.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.