4-5frozen raw jumbo shrimp, thawed (peeled, deveined, tail-off)
3tablespoonsMarie’s® Garlic Parmesan Italian Vinaigrette, divided(see note)
1cupfirmly packed fresh arugula
1/4cupthinly sliced radicchio
1tablespoonflat leaf Italian parsley
1/2small carrot, peeled and cut into ribbons using vegetable peeler
1/4avocado, cut into cubes or slices
If using wooden skewers, soak in water for 1 hour.
Pat shrimp dry with paper towel and toss in a bowl with 1 tablespoon Marie’s Garlic Parmesan Italian Vinaigrette dressing. Place in fridge while prepping other ingredients (about 15 minutes).
Heat grill to medium-high heat (350-400°F) or grill pan to high heat.
Skewer 4-5 shrimp on a wooden skewer.
Grill shrimp 2 minutes on each side or until cooked through but not overcooked.
Arrange all greens and vegetables on a plate or in a bowl. Toss or drizzle with remaining 1 tablespoon Marie’s Garlic Parmesan Italian Vinaigrette dressing. Top with cooked shrimp and serve immediately.
If you prefer, substitute another dressing of your choice.
Recipe can easily be increased for more servings.
Actual nutrition may vary depending on how recipe is prepared. Marie's Dressing is not responsible for preparation of this nutritional information.
Salad can be prepared with a variety of greens and vegetables. Choose your favorites.