Prep Time: 10 Mins
Cook Time: 20 Mins
Makes 4 servings (serving size: 4 ounces shrimp, 1 tortilla, and about 2 cups salad)
This citrusy mix packs a ton of flavor and very few carbs. The colorful combination is surprisingly low-cal—only 362 per serving!
2 lemons, thinly sliced
2 limes, thinly sliced
3 tablespoons chopped fresh oregano
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces romaine lettuce, chopped
20 large Gold’n Fancy shrimp, peeled and deveined (about 1 pound)
4 (6-inch) corn tortillas 1 large ripe tomato, diced 1 diced peeled avocado 1 ounce Cotija cheese
How to Make It:
Step 1 Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.
Step 2 Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.
Step 3 Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.
Recipe courtesy of Health.com