I made this for a light dinner last night. I got the recipe from kraftrecipes.com. which I tweaked just a tiny bit! It was very crunchy and filling! I used Emeril's Creole seasoning on the large deveined, peeled shrimp that I had drizzled with olive oil and then grilled it over medium high heat-about 3-4 minutes on each side. I placed that on top of a bed of spinach, shredded red and green cabbage, and shredded carrots. I also steamed snow peas and put that on the salad topped with Kraft Asian Toasted Sesame dressing. Enjoy!
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