Lemony Shrimp-Avocado Salad
Marinated Grilled Asparagus
Ingredients
- 1½ lb unpeeled medium-size raw shrimp
- 1 cup thinly sliced celery
- ¼ cup mayonnaise
- 2¼ tsp Old Bay seafood seasoning
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 2 avocados, chopped
Instructions
- Peel and devein shrimp. Bring 3 quarts water to a boil in a large pot. Add shrimp; return to a boil. Reduce heat; cook 3 minutes or just until shrimp turn pink; drain.
- Rinse shrimp with cold water to cool; drain well.
- Combine celery, mayonnaise, seafood seasoning, lemon zest, and lemon juice in a large bowl. Stir in shrimp, and gently fold in avocado. Chill at least 2 hours before serving.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1½ lb asparagus, ends trimmed
Side Dish Instructions
- Combine oil, vinegar, soy sauce, and garlic in a large zip-top bag. Seal bag, and shake to combine; add asparagus to bag.
- Marinate in refrigerator 1 to 6 hours. Remove asparagus from marinade, discarding marinade.
- Preheat grill to medium-high heat. Grill asparagus, covered, 10 minutes or until browned, turning often.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
389
|
114
|
503
|
| Fat (g) | 26 | 10 | 36 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 11 | 4 | 15 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 641 | 147 | 788 |
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