Iceberg Wedges with Shrimp

1-1/2 pounds fresh or frozen large shrimp in shells
3 tablespoons lemon juice
1/4 teaspoon ground black pepper
1/2 cup light mayonnaise or salad dressing
1/4 to 1/2 teaspoon bottled hot pepper sauce
2 tablespoons crumbled blue cheese
3 to 4 tablespoons fat-free milk
Nonstick cooking spray
1 large head iceberg lettuce, cut into 12 wedges
1 large tomato, chopped
1/3 cup thinly sliced, quartered red onion
2 slices turkey bacon, cooked and crumbled

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium bowl, combine shrimp, 2 tablespoons of the lemon juice, and 1/8 teaspoon of the black pepper. Toss to coat. Set aside.

For dressing: In a small bowl, combine the remaining 1 tablespoon lemon juice, the remaining 1/8 teaspoon black pepper, the mayonnaise, and hot pepper sauce. Stir in blue cheese. Stir in enough of the milk to make desired consistency.

Coat an unheated grill pan with cooking spray. Preheat grill pan over medium-high heat. Thread shrimp onto six 10- to 12-inch-long skewers.* Place skewers on grill pan. Cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking. (If necessary, cook shrimp skewers half at a time.)

Place two of the lettuce wedges on each of six serving plates. Top with shrimp, tomato, red onion, and bacon. Serve with dressing.

*Kitchen Tip: If using wooden skewers, soak skewers in enough water to cover for at least 30 minutes before using

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