1 pouch sun-dried tomatoe parmesan pasta seasoning
1/2 cup olive oil, divided
1 lb uncooked large shrimp, peeled and deveined
2 Tbsp lemon juice
1/2 tsp salt
4 cups thinly sliced red cabbage
1 beet, peeled and grated
1/4 red onion, thinly sliced
Instructions
In medium bowl, whisk together the pasta seasoning mix and 1/4 cup olive oil. Stir in the shrimp cover the bowl and marinate in the refrigerator for 1 hour.
Preheat the grill to medium-high. Grill the shrimp turning once, until cooked throughly. Set aside
In a medium bowl, whisk together the lemon juice, remaining olive oil and salt. Toss in the cabbage, beet and onion. Serve shrimp alongside a bed of summer slaw.
Originally Submitted
3/26/2009
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