On the Grill
Shrimp and Artichoke Bruschetta
Melon Salad with Feta and Mint
Ingredients
- 2 (6-oz) jars marinated artichokes, drained and chopped
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup olive-oil mayonnaise
- 1½ lb peeled and deveined, wild-caught fresh or frozen (thawed) shrimp
- ½ tsp pepper
- 3 Tbsp olive oil
- 6 thick slices sandwich bread (preferably whole wheat)
- Lemon wedges
Instructions
- Preheat grill to medium-high heat.
- Combine artichokes, cheese, garlic, and mayonnaise in a bowl; set aside.
- Sprinkle shrimp with pepper. Place in a grill basket or on a piece of greased foil, and grill 2 to 3 minutes per side or until done.
- Brush oil onto one side of each bread slice; grill 1 minute per side or until toasted.
- Spread artichoke mixture on toasted bread; top with shrimp. Serve with lemon wedges.
Side Dish Ingredients
- 2 (5-oz) pkg spring mix
- 2 cups cantaloupe chunks
- 1 shallot, thinly sliced
- 1 (4-oz) pkg crumbled feta cheese
- 2 Tbsp chopped fresh mint
- 2 Tbsp white wine vinegar
- 1 Tbsp honey
- 3 Tbsp olive oil
Side Dish Instructions
- Combine lettuce, cantaloupe, shallot, cheese, and mint in a large bowl.
- Whisk together vinegar, honey, and oil; pour dressing over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
345
|
150
|
495
|
| Fat (g) | 17 | 11 | 28 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 24 | 4 | 28 |
| Carb (g) | 26 | 11 | 37 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 639 | 222 | 861 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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