Hands On:

10 minutes

Total Time:

25 minutes

Serves:

Ingredients

1 (16-oz.) pkg. Fish Market frozen shell-on EZ peel & deveined raw shrimp, (16 to 20 ct.), thawed
5 tbsp fresh lime juice, divided
2 tsp Hy-Vee chili powder
½ tsp Hy-Vee salt
½ cup Hy-Vee mayonnaise
2 tbsp fresh dill, plus additional for garnish
½ tsp Hy-Vee honey
4 cups romaine lettuce, torn
4 cups Full Circle Market organic baby spinach
3 mandarin oranges, peeled and sliced
1 large red grapefruit, peeled and segmented
1 avocado, pitted, peeled, and sliced
½ small red onion, thinly sliced

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Preparation

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375°). Peel shrimp, leaving tails on. Pat shrimp dry with paper towels. Thread shrimp onto metal skewers. Brush with 3 tablespoons lime juice; sprinkle with chili powder and salt. Grill shrimp 5 to 8 minutes or until 145°, turning halfway through. Let stand 5 minutes.

For dressing, stir together mayonnaise, remaining 2 tablespoons lime juice, dill, and honey in a small bowl; set aside.

To serve, toss together romaine and spinach in large bowl; transfer to a large serving platter. Top with orange slices, grapefruit segments, avocado, and red onion. Remove shrimp from skewers and place on top. Garnish with additional dill and serve with mayonnaise dressing.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		430
% Daily Value*
Total Fat: 30g		38%
	Saturated Fat: 5g
	Trans Fat: 0g
Cholesterol: 145mg		48%
Sodium: 880mg		38%
Total Carbohydrate: 25g		9%
	Dietary Fiber: 7g	25%
	Sugars: 13g	26%
Protein: 19g		38%