1 pound fresh or frozen large shrimp in shells
In a small bowl stir together fruit pectin, oregano, sugar, pepper, and salt. Stir in water, lemon juice, vinegar, mustard and minced garlic. Cover and refrigerate for up 3 days.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. In a small bowl combine shrimp and half of the vinaigrette. Cover and marinate at room temperature for 30 minutes. Cover; chill remaining vinaigrette.
Meanwhile, in a large bowl, combine greens, cucumber, tomato, onion, and radishes; toss to combine. Set aside.
Drain shrimp, reserving marinade. Thread shrimp onto eight 8 inch metal skewers, leaving 1/4 inch between pieces. Grill on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp are opaque, turning and brushing once with reserved marinade. Discard any remaining marinade. To serve, divide greens among 4 plates. Sprinkle with feta cheese. Top each salad with 2 skewers of grilled shrimp. Serve with remaining vinaigrette.
Per serving: 138 Calories, 3g Fat; 1g Saturated Fat, 136mg Cholesterol, 331mg Sodium, 13g Carbohydrate, 2g Fiber, 17g Protein. Exchanges: 2 1/2 Vegetable, 1 1/2 Meat
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