GRILLED SHRIMP SALAD

Any Mediterranean diet cookbook or recipes are usually tasty, exotic and scrumptious in flavor but more often it is renowned for its excellent health benefits. Whether you are simply trying to lose weight or improve your nutrition and health, these few recipes from my Mediterranean cookbook will suit your needs.

In the Mediterranean diet:

• Butter is most often replaced by the use of extra virgin olive oil,
• There are no synthetically produced fats.
• Processed foods are not an option
• Red meat and dairy products are consumed in moderation.
• Cheese is most often feta, parmesan, goat's cheese etc.

Here are some of the popular Mediterranean diet recipes:-

1. GRILLED SHRIMP SALAD

Basic Ingredients:

• 10 – 12 large shrimp.
  Shrimp is a Mediterranean shellfish that can be identified with prawns. Shrimps are mainly found in sea water.
• Two to three zucchini as per your requirements.
  Zucchini is an Italian summer vegetable – available almost everywhere.
• One cluster of asparagus.Asparagus is a type of vegetable, good for most meals particularly the little shoots.
• Two cups of salad assortments including endive, radicchio and butter lettuceEndive is one of the variants of the winter folio type of vegetable chicory that is brought into use while cooking or can also be eaten as a salad. Radicchio is a leafy vegetable that has white-streaked crimson foliage or leaves.
  Butter Lettuce is a mild yearly plant usually developed as a leafy vegetable. However, any dark leafed lettuce will do.
• One Avocado
  Avocado is a tree and also the crop of the tree that is categorized in the blossoming plant species of Lauraceous and it can be identified with berry.
• Two cups of newly sliced basil leave (a kind of herbal leaf).
• Beaker full of extra virgin olive oil.
• One cup of lime juice without any additions.
• One spoon of mustard that is a thick yellow paste having a spiky flavor.
• Two teaspoons of powdered garlic.
• A mug full of red mauve tart that has a sour taste.

GUIDELINES TO MAKE GRILLED SHRIMP SALAD

Make a mixture of olive oil, lime juice, pesto, chopped fresh garlic and red vinegar. Then preserve the shrimp in 1 - 1/2 cup of the salad dressing for about half an hour. Then place the shrimp on bayonet and chop zucchini and asparagus on sideways. Then lay the shrimp, zucchini and asparagus onto the oven grill & heat until prepared. Place all the heated things in a basin, cut up the avocado and put in it to the heated stuff.