Barbecue Shrimp Salad

Servings: 4 | Serving size: 1 1/2 cups salad

Cooking Time: 90 Minutes

This recipe can be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.

Serve with Roasted Corn on the Cob or Chipotle Jack Grilled Grit Cakes or Cheese Grits or Yam Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version or Mashed Yams with Sage

AND

Serve with Jicama Salad or Cole Slaw or Healthy Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad

Ingredients

2 cloves garlic (sliced)
1 medium shallot (diced)
2 tsp. paprika
1 tsp. chili powder
1 Tbsp. molasses
1/4 tsp. pure vanilla extract
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp fresh ground black pepper
4 tsp. olive oil (divided)
1 lb. large shrimp (peeled and deveined)
4 large green onions (thinly sliced crosswise)
3 ribs celery (diced)
2 Tbsp. reduced fat sour cream
1 Tbsp. Greek yogurt

Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, 3 teaspoons olive oil and shrimp in a large zipper bag.

Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.

When you are ready to serve preheat the oven to 400°F.

Place a large skillet in the oven, and after the oven is hot, add 1 teaspoon olive oil and then the shrimp.

Cook for about 7 - 10 minutes tossing the shrimp in the pan a couple of times.

Remove from the oven and place in a large bowl.

When the shrimp are cool enough to handle, cut the shrimp into bite-size pieces. Cover and chill for about an hour.

After the shrimp is cooled, fold in the green onions, diced celery, sour cream, and yogurt.

Chill well and serve.