Salads : Main dish salads Last Updated: Mar 28th, 2009 - 19:26:43 Seared Shrimp Salad with Corn & Avocado By Sandra Woodruff  Printer friendly page Yield: 4 servings 10 cups shredded or torn romaine lettuce or baby spinach leaves 1 cup grape tomatoes, halved 1 cup diced avocado 1 cup frozen (thawed) whole kernel corn 4 slices red onion, cut into quarter-rings 1/2 cup plus 2 tablespoons light olive oil vinaigrette salad dressing 1/3 cup crumbled blue cheese or goat cheese SHRIMP 1 pound peeled and deveined large raw shrimp 2 teaspoons ground paprika 1/2 teaspoon garlic powder 1/4 to 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1. Sprinkle the shrimp with the paprika, garlic powder, pepper, and salt and toss to mix. Set aside. 2. Place the lettuce or spinach, tomatoes, avocado, corn, and onion in a large bowl. Pour the dressing over the salad and toss to mix. Set aside. 3. Coat a large nonstick skillet with cooking spray and preheat over medium-high heat. Add the shrimp and cook for a minute or two on each side, until lightly browned and cooked through. 4. Divide the salad mixture between 4 serving plates and top each serving with a-quarter of the shrimp and a sprinkling of cheese. Serve immediately. Nutritional Facts (per serving) Calories: 368 Carbohydrates: 23 g     Fiber: 6.3 g      Fat: 19.3 g     Sat. Fat: 4.1 g Cholesterol: 181 mg       Protein: 30 g      Sodium: 789 mg    Potassium: 1,056 mg GI rating: low Diabetic exchanges: 3 1/2 lean meat, 3 vegetable, 1/2 starch, 3 fat © Copyright 2005 by eatsmarttoday.com Top of Page