Backcountry BBQ Shrimp Salad
[size=-1]Makes 4 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]3/4 [/size][size=-1]pound large shrimp, peeled and deveined[/size]
[size=-1]1/3 [/size][size=-1]cup low-sodium barbecue sauce, divided[/size]
[size=-1]1/4 [/size][size=-1]cup low-fat buttermilk[/size]
[size=-1]2 [/size][size=-1]tablespoons nonfat sour cream[/size]
[size=-1]1/3 [/size][size=-1]cup green onions, sliced[/size]
[size=-1]1 [/size][size=-1]tablespoon minced jalapeño pepper[/size]
[size=-1]1/2 [/size][size=-1]teaspoon kosher salt[/size]
[size=-1]1/8 [/size][size=-1]teaspoon black pepper[/size]
[size=-1]1-1/2 [/size][size=-1]cups yellow corn, blanched[/size]
[size=-1]4 [/size][size=-1]ounces shredded romaine lettuce[/size]
[size=-1]1 [/size][size=-1]cup shredded carrots[/size]
[size=-1]1 [/size][size=-1]cup California Ripe Olives, pitted[/size]
[size=-1]3 [/size][size=-1]ounces sliced radishes[/size]
[size=-1]1/3 [/size][size=-1]cup dry roasted peanuts[/size]
[size=-1]Directions: [/size]
[size=-1]1.[/size][size=-1]Place shrimp in 9X11X2 baking dish and top with 1/4 cup barbecue sauce. Toss to evenly coat; chill 15 minutes.[/size]
[size=-1]2.[/size][size=-1]Whisk buttermilk, sour cream, green onions, jalapeños, salt and pepper in small mixing bowl; set aside. Combine corn, lettuce, carrots, Olives[/size]
[size=-1]3.[/size][size=-1]Grill shrimp over medium high heat 1 to 2 minutes on each side; brush with remaining barbecue sauce. Cook until done. Toss corn mixture with buttermilk dressing. Divide among 4 serving plates, and top each portion with 4 grilled shrimp.[/size]
[size=-1]Makes 4 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]3/4 [/size][size=-1]pound large shrimp, peeled and deveined[/size]
[size=-1]1/3 [/size][size=-1]cup low-sodium barbecue sauce, divided[/size]
[size=-1]1/4 [/size][size=-1]cup low-fat buttermilk[/size]
[size=-1]2 [/size][size=-1]tablespoons nonfat sour cream[/size]
[size=-1]1/3 [/size][size=-1]cup green onions, sliced[/size]
[size=-1]1 [/size][size=-1]tablespoon minced jalapeño pepper[/size]
[size=-1]1/2 [/size][size=-1]teaspoon kosher salt[/size]
[size=-1]1/8 [/size][size=-1]teaspoon black pepper[/size]
[size=-1]1-1/2 [/size][size=-1]cups yellow corn, blanched[/size]
[size=-1]4 [/size][size=-1]ounces shredded romaine lettuce[/size]
[size=-1]1 [/size][size=-1]cup shredded carrots[/size]
[size=-1]1 [/size][size=-1]cup California Ripe Olives, pitted[/size]
[size=-1]3 [/size][size=-1]ounces sliced radishes[/size]
[size=-1]1/3 [/size][size=-1]cup dry roasted peanuts[/size]
[size=-1]Directions: [/size]
[size=-1]1.[/size][size=-1]Place shrimp in 9X11X2 baking dish and top with 1/4 cup barbecue sauce. Toss to evenly coat; chill 15 minutes.[/size]
[size=-1]2.[/size][size=-1]Whisk buttermilk, sour cream, green onions, jalapeños, salt and pepper in small mixing bowl; set aside. Combine corn, lettuce, carrots, Olives[/size]
[size=-1]3.[/size][size=-1]Grill shrimp over medium high heat 1 to 2 minutes on each side; brush with remaining barbecue sauce. Cook until done. Toss corn mixture with buttermilk dressing. Divide among 4 serving plates, and top each portion with 4 grilled shrimp.[/size]
