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Arugula Salad, Grilled Shrimp and Melon https://www.metro.ca/userfiles/image/recipes/salade-roquette-crevettes-grillees-melon-4388.jpg PT10M PT02M PT12M
Preheat the barbecue to medium heat.In a bowl, mix the shrimp with the oil, garlic, salt and pepper. Set aside.In another bowl, mix the mango, melon, onions and pepper. Add the dressing and coriander and mix. Set aside.Grill the shrimp about 1 minute each side. Place leaves of arugula (roquette) in 4 bowls and garnish with the mixture of fruit and vegetables.Top off with the shrimp and serve.
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24 raw, deveined shrimp, thawed 1 Tbsp. (15 mL) olive oil 1 garlic clove, chopped salt and ground pepper to taste 1 mango, peeled and cut in strips 1 1/2 cups (375 mL) honeydew melons, peeled and cut in julienne 3 green onion, minced 0.500 red pepper, cut in strips 1/3 cup (80 mL) mango and lime dressing 1 Tbsp. (15 mL) fresh coriander, chopped 6 cups (1 1/2 L) fresh leaves Arugula (roquette)
Arugula Salad, Grilled Shrimp and Melon

Arugula Salad, Grilled Shrimp and Melon

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:10
Preparation
0:02
COOKING
0:12
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 24
    raw, deveined shrimp, thawed
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    FAMILY PACK, MIN 900 g, 9.99/lb, 2.21/100 g COOKED SHRIMP 41/50 SIZE, FROZEN, 500 g COOKED CANADIAN LOBSTER FROZEN, 375 g, 9.99 EA.


  • 1 Tbsp.
    (15 mL)
    olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1
    garlic clove, chopped

  • salt and ground pepper to taste
  • 1
    mango, peeled and cut in strips
  • 1 1/2 cups
    (375 mL)
    honeydew melons, peeled and cut in julienne
  • 3
    green onion, minced
  • 0.500
    red pepper, cut in strips
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    ASSORTED COLOUR SWEET PEPPERS

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    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 1/3 cup
    (80 mL)
    mango and lime dressing
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    2 for $6.00

    475 ml SELECTED VARIETIES OR 3.49 EA.


  • 1 Tbsp.
    (15 mL)
    fresh coriander, chopped
  • 6 cups
    (1 1/2 L)
    fresh leaves Arugula (roquette)
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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


    CARROT OR YELLOW ONIONS

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    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


    ORGANIC ROMAINE HEARTS

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Imprimer ma sélection

Preparation

Preheat the barbecue to medium heat.

In a bowl, mix the shrimp with the oil, garlic, salt and pepper. Set aside.

In another bowl, mix the mango, melon, onions and pepper. Add the dressing and coriander and mix. Set aside.

Grill the shrimp about 1 minute each side. Place leaves of arugula (roquette) in 4 bowls and garnish with the mixture of fruit and vegetables.

Top off with the shrimp and serve.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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