4 scallions, trimmed and sliced
3 tablespoons low sodium chicken broth
2 tablespoons each olive oil and white wine vinegar
1 tablespoon honey
1/4 teaspoon each salt and ground cumin
1/8 teaspoon pepper
1 tablespoon lemon zest
2 cloves garlic, minced
2 teaspoon olive oil
1/2 teaspoon pepper
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon salt
4 cups mixed baby salad greens
1 cup grape tomatoes, halved
1 large cucumber, peeled and sliced
Dressing—Combine all ingredients in a blender and process until smooth.
Salad—Combine first 4 ingredients in a plastic bag. Add shrimp and toss to coat. Seal and refrigerate 1 hour. Remove shrimp from marinade.
Coat a skillet with cooking spray. Add shrimp and cook 6 minutes or until cooked through, turning. Sprinkle with salt.
Arrange greens, tomatoes and cucumber on a platter and toss with 3 tablespoons dressing. Top with shrimp. Drizzle with more dressing and serve.
Makes 6 servings