Grilled vegetables put a new spin on shrimp salad
[...] invest a few bucks in an oil mister, which allows you to coat veggies and fish with just enough fat to keep it from sticking or drying out.
[...] grill the veggies in somewhat larger pieces and chop them down to salad-size later.
[...] make a simple vinaigrette for the salad, and in it, use some form of fruit juice — lime, orange, pineapple juice.
[...] don't hesitate to serve the salad whole!
Layer the veggies and meat on a large white tray and pour vinaigrette over, and serve with crusty baguette slices for an alfresco meal that will delight.
In a small bowl, whisk together soy sauce, lemon juice, garlic, vinegar, ginger, Sriracha, and sesame oil.
Grill peppers and eggplant until tender (10-15 minutes), carrots, mushrooms, and cabbage for 5-10 minutes, green onions, tomatoes and shrimp about 5 minutes.
Remove the grilled items and chop the vegetables into larger bite-sized pieces (remove seeds of bell pepper).
Nutrition information per serving: 391 calories; 90 calories from fat; 10 g fat (1 g saturated; 0 trans fats); 143 mg cholesterol; 1349 mg sodium; 50 g carbohydrate; 16 g fiber; 27 g sugar; 26 g protein