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Grilled Shrimp & Tomato Salad

 Grilled Shrimp & Tomato Salad
Make this a main-dish salad, or put it in an appetizer buffet for extra-good grazing. No matter what, I serve it with little bowls of chili sauce for dipping. —Maruja Hughes, Toronto, Ontario
12 ServingsPrep: 25 min. + marinating Grill: 10 min.


  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 3 pounds uncooked jumbo shrimp, peeled and deveined
  • 24 cherry tomatoes
  • 1/2 cup chili sauce
  • 2 teaspoons canola oil
  • 1 teaspoon red wine vinegar
  • 3 medium ripe avocados, peeled and sliced
  • Minced fresh parsley, optional


  • In a large resealable plastic bag, combine lemon and lime juices. Add
  • shrimp; seal bag and turn to coat. Refrigerate 30 minutes.
  • Drain shrimp, discarding marinade. On 12 metal or soaked wooden
  • skewers, alternately thread shrimp and tomatoes. Moisten a paper
  • towel with cooking oil; using long-handled tongs, rub on grill rack
  • to coat lightly. Grill kabobs, covered, over medium heat 8-10
  • minutes or until shrimp turn pink, turning occasionally and basting
  • frequently with chili sauce.
  • In a small bowl, combine oil and vinegar. Arrange avocados on a large
  • platter; top with shrimp and tomatoes. If desired, sprinkle with
  • parsley. Drizzle with oil mixture. Yield: 12 servings.
Nutritional Facts: 1 serving equals 177 calories,

2 of 2

Grilled Shrimp & Tomato Salad (continued)

Nutritional Facts: 8 g fat (1 g saturated fat), 138 mg cholesterol, 293 mg sodium, 8 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.