Grilled Shrimp Summer Starter

Grilled Shrimp Summer Starter
Yield:
12 servings, 1 salad (305 g) each

Ingredients

Ingredients Weights Measures
uncooked large shrimp, peeled with tails left on, deveined 3 lb. [1.4 kg] 60 each
Pure Kraft Refrigerated Raspberry Poppyseed Dressing, divided 12 oz. [340 g] 1-1/2 cups [375 mL]
tomatoes, seeded, small dice 15 oz. [425 g] 3 cups [750 mL]
red onions, finely chopped 4 oz. [115 g] 1-1/2 cups [375 mL]
fresh mint leaves, torn 7/8 oz. [25 g] 1/4 cup [50 mL]
seedless watermelon slices (3 cm thick), peels removed, cut into 4-cm squares 3 lb. [1.5 kg] -
English cucumbers, thinly sliced 9 oz. [255 g] 96 slices
uncooked large shrimp, peeled with tails left on, deveined 4 oz. [115 g] 5 each
Pure Kraft Refrigerated Raspberry Poppyseed Dressing, divided 1 oz. [30 g] 2 Tbsp. [30 mL]
tomatoes, seeded, small dice 1-1/4 oz. [35 g] 1/4 cup [50 mL]
red onions, finely chopped 1/3 oz. [10 g] 2 Tbsp. [30 mL]
fresh mint leaves, torn - [2 g] 1 tsp. [5 mL]
seedless watermelon slices (3 cm thick), peels removed, cut into 4-cm squares 4-1/4 oz. [125 g] -
English cucumbers, thinly sliced 3/4 oz. [20 g] 8 slices

Directions

Toss shrimp with 6 Tbsp. (90 mL) dressing (or with 1/2 Tbsp. [7 mL] dressing for trial recipe). Refrigerate 15 min. Grill until shrimp turn pink.

Combine tomatoes, onions, mint and remaining dressing. Cut each watermelon piece diagonally in half to form 2 triangles.

For each serving: Arrange cucumber slices, with slices slightly overlapping, in circle on serving plate. Top with 6 watermelon triangles, with long sides toward centre of plate. Place 5 shrimp, tails-up, between watermelon pieces. Spoon tomato mixture onto centre of salad.

Kraft Kitchens Tips

Substitute
Prepare using a seedless yellow watermelon instead of the red watermelon.

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Nutritional Information
Calories
 230
Total fat
 10 g
Saturated fat
 1 g
Cholesterol
 170 mg
Sodium
 460 mg
Carbohydrate
 17 g
Dietary fibre
 1 g
Sugars
 14 g
Protein
 20 g
Vitamin A
 15 %DV
Vitamin C
 30 %DV
Calcium
 6 %DV
Iron
 25 %DV