Barbecue Shrimp Salad

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

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe 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

Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, 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 non-stick skillet in the oven and after the oven is hot spray the hot pan lightly with oil. Add the diced onions to the pan and return the skillet to the oven. Cook the onions for about 5, stir and cook for five more minutes in the oven.

Add 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. Let the barbecued shrimp cool and then cover and chill for about an hour.

After the shrimp is cooled fold in the diced celery and mayonnaise and serve.