MOLLIE KATZEN’S GRILLED SHRIMP SALAD

MOLLIE KATZEN’S GRILLED SHRIMP SALAD


2 tablespoons nonfat Greek yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons cocktail sauce
2 tablespoons fresh limejuice (possibly more to taste)
Pinch salt
Pinch sugar
1 teaspoon crushed or minced garlic
1 tablespoon extra-virgin olive oil
16 large pawns, peeled and deveined
Salt and pepper (optional)
Shredded Romaine lettuce
8 cherry tomatoes, cut in half (2 for each serving)
2 hard-boiled eggs, lengthwise, quarters
Kalamata olives (optional)


Combine the yogurt, mayonnaise, cocktail sauce and limejuice in a medium-small bowl and whisk to combine. Taste to see if it needs more lime.

Add slat and sugar to taste as well, if desired. Cover and refrigerate until serving time.

PRAWNS:

Combine the limejuice and garlic in a pie dish. Whisk in oil. Add the prawns and swish them around until they all come in contact with the marinade. Sprinkle lightly with salt and pepper, and cover the pan. Refrigerate for a minimum of 4 hours or overnight.

Assemble the salad ingredients on 4 serving plates. Preheat a grill to medium-high, or turn on broiler. Cook the prawns for 2 minutes, then turn and cook for another 2 or 3 minutes on the other side. They are done when opaque. Transfer the prawns to the top of the salad, 4 prawns per serving.

Top with a generous dollop of dressing, and serve.