EATINGWELL: Grilled Shrimp Skewers over White Bean Salad
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Thread shrimp onto 6 skewers. (If using a grill pan, you don't need to skewer the shrimp.)
Oil the grill rack (see tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
To Make Ahead: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers
Recipe Nutrition:
Per serving: 212 calories; 8 g fat (1 g sat, 5 g mono); 95 mg cholesterol; 22 g carbohydrate; 0 g added sugars; 17 g protein; 8 g fiber; 891 mg sodium; 242 mg potassium
Nutrition Bonus: Vitamin C (25 percent daily value).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 1 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
