Ingredients : 1lb raw shrimp, olive oil, 1 bag Asian chop salad, the Pampered Chef Asian seasoning.
1 lb raw shrimp from fish market. Wash with cold water & peel. If not already deveined, do now with prep knife.
Skins of peeled shrimp. Save for making fish stock or toss in garbage.
Peeled & deveined raw shrimp in mixing bowl.
Add1 Tbs Extra Virgin Olive Oil.
Add 3-4 tsp Asian Southwest Seasoning from The Pampered Chef.
Toss with mix n scrap until well blended/coated.
Pre heat grill pan on Medium High heat on cook top.
Add shrimp to pan. No need add non stick spray or oil, as the grill pan is non stick & the shrimp are coated with olive oil.
Spread out shrimp in pan using mix n scrap spatula.
In the mean time, prepare The Salad. This pre package salad can be found in Produce section of grocery ($3.99).
Open Asian chop salad kit. Inside you will find its fixings.
Open all & pour on top of salad.
Toss with Salad Tongs. This being a cabbage based salad, let stand for a few minutes to help moisture of the leaves to be released adding moisture & flavor to the salad.
Check on the Shrimp. They will be pink, toss / turn to cook other side for additional minute. Total cook time 5 minutes in hot grill pan. .
They are done!
Add shrimp to The Salad.
Beautiful Asian Chop Salad with Grilled Shrimp.
1 1/4 cup Serving size - 170 calories for Salad & 54 calories for 10 Shrimp. (Based on 3.5 servings) Made a side if Edamame to go with salad. Call it dinner!