Shrimp and Grape Salad

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Plump shrimp and sweet grapes in a light vinegar and mayonnaise dressing lend just the right touch of casual refinement to a backyard al fresco meal or upscale picnic outing. Serve with chilled sliced tomatoes, white sparkling wine and crusty bread with butter.



  1. Heat olive oil in a skillet over medium heat.
  2. Add shrimp, garlic powder and salt.
  3. Sauté until shrimp are just pink and cooked through.
  4. Transfer shrimp and pan juices to a bowl.
  5. Refrigerate just until cooled.
  6. Add celery, chives and grapes to shrimp.
  7. In a small bowl, whisk the vinegar, oil, mayonnaise, agave nectar and salt to taste.
  8. Toss into shrimp.
  9. Before serving grind fresh black peppercorns over the top.

Nutritional information[edit]

Per serving (155g-wt.):

  • 190 calories (80 from fat) | 9g total fat | 1.5g saturated fat | 19g protein | 8g total carbohydrate (less than 1g dietary fiber, 5g sugar) | 140mg cholesterol | 280mg sodium