MAKES: 4 SERVINGS
START TO FINISH: 20 MINS
1 1/2 pounds fresh or frozen large shrimp
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons white wine or reduced-sodium chicken broth
2 tablespoons white wine vinegar
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 1/2 cups fresh chicory leaves, trimmed and coarsely torn
1 1/2 cups packed fresh baby spinach leaves
1 head Belgian endive, trimmed and thinly sliced crosswise
1 ounce Parmesan cheese, shaved
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Sprinkle lightly with salt and black pepper.
- In small saucepan heat oil and garlic over low heat for 5 minutes to infuse the oil with the garlic flavor. Whisk in wine, vinegar, and thyme. Keep warm over very low heat.
- Meanwhile, heat a grill pan over medium-high heat. Add shrimp; cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking.
- In a large bowl combine chicory, spinach, and endive. Add warm garlic mixture; toss gently to coat. Divide among 4 serving plates. Top with grilled shrimp and Parmesan cheese. Makes 4 servings.
Nutrition Facts (Shrimp on Greens with Garlic Vinaigrette)
Per serving: 288 kcal , 12 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 264 mg chol. , 588 mg sodium , 4 g carb. , 1 g fiber , 0 g sugar , 38 g pro.