Nutrition Facts

Serving Size 199 g

(Approx. 8 Servings)

Amount Per Serving

Calories	290	Calories From Fat	210

% Daily Value*

Total Fat 33 g	51%

Saturated Fat 3 g	15%

Trans Fat 0.0 g

Cholesterol 70 mg	23%

Sodium 150 mg	6%

Total Carbohydrate 11 g	4%

Dietary Fiber 2 g	8%

Sugars 8 g

Protein	10 g

Vitamin A 20%	•	Iron 2%

Vitamin C 60%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Shrimp and Grapefruit Salad

Prep Time

20 minutes

Cook Time

5 minutes

Total Time

25 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

1/4 cup(s) H-E-B Ruby Red Grapefruit Vinaigrette

2 Tbsp grapefruit juice

2 Tbsp ginger, grated

2 Tsp lemon, zest

1/2 cup(s) extra virgin olive oil

16 Oz H-E-B Wild Brown Shrimp, peeled

2 large grapefruit, peeled and sectioned

2 Large Hass avocado, sliced

5 Oz H-E-B Baby Spring Mix

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Instructions

Combine grapefruit vinaigrette, grapefruit juice, ginger, lemon zest and olive oil in a shaker bottle and mix well.

Place half of dressing in a large zipper bag, add shrimp, and marinate in the refrigerator for 1 hour.

Heat a gas or charcoal grill to 375°F.

Spray a grilling mesh with nonstick cooking spray and set on a baking sheet.

Arrange shrimp on the prepared grilling mesh and grill for 2 minutes.

Turn shrimp over and grill 1 more minute, remove set aside.

Layer grapefruit sections, avocado slices, spring mix, and grilled shrimp in a large salad bowl or on a platter.

Cover with plastic wrap until ready to serve.

Before serving, shake vinaigrette, pour over salad, and toss to coat.

Source:

My H-E-B Texas Life Magazine