Summer Shrimp Salads

  • 8 oz. asparagus -- chopped
  • 8 oz. broccoli -- chopped
  • 8 large tiger prawns
  • 2 T. lemon juice
  • 1 T. chili oil
  • 1 T. garlic oil
  • 1 T. paprika
  • 1/4 c. cilantro-mint chutney
  • 1/2 c. lowfat buttermilk
  • 1/2 c. plain yogurt
  • 2 cloves garlic -- minced
  • 10 oz. mixed greens
  • 1/2 large red pepper -- chopped
  • 1/4 seedless cucumber -- sliced
  • 1 large tomato -- cut into thin wedges
  • 1/2 c. finely shredded cheese

Steam the asparagus and broccoli until crisp-tender on the stove or in the microwave. Transfer to a plastic bowl and place in the freezer to quick-chill.

Meanwhile, place the prawns in a shallow dish and add the lemon juice, chili oil, garlic oil and paprika. Using your fingers, coat the prawns evenly with the mixture and allow to rest for 5 minutes. Grill the shrimp over medium high heat until pink and cooked through. It will take very little time to do this.

In a small jar, combine the chutney, buttermilk, yogurt and garlic. Close the jar and shake vigorously to combine. Set aside.

Arrange the remaining ingredients evenly on two large plates. Top with the chilled asparagus and broccoli and the grilled shrimp. Drizzle with the dressing and serve immediately.

  • Yields: 2 main dish salads
  • Preparation Time: 20 minutes
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