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Iceberg Wedges W/ Shrimp & Bleu Cheese




Source of Recipe


Unknown






List of Ingredients



• 1.5 lbs large shrimp in shells
  
• 3 tbsp lemon juice
  
• 1/2 cup light mayo
  
• 1/4-1/2 tsp bottled hot sauce
  
• 2 tbsp crumbled bleu cheese
  
• 3-4 tbsp fat-free milk
  
• 1 large head of iceberg, cut in 12 wedges
  
• 1 large tomatoes, chopped
  
• 1/3 cup thin sliced red onion
  
• 2 slices turkey bacon, cooked and crumbled
  






Instructions



1. Thaw shrimp, is needed. Peel and de-vein shrimp, leaving tails intact if desired. Rinse and pat dry with towels. In med bowl, combine shrimp, 2 tbsp of lemon juice and black pepper. Toss to coat and set aside.
   
2. For dressing; in small bowl combine remaining 1 tbsp lemon juice, black pepper, mayo and hot pepper sauce. Stir in cheese crumbles and enough milk to make desired consistency.
   
3. Coat unheated grill pan with spray. Preheat pan over med-high heat. Thread shrimp onto 6 skewers. Place on grill pan and cook 3-5 minutes until shrimp is opaque. Turn once halfway through.
   
4. Place two of the wedges on salad plate, top with tomato, onion, shrimp and bacon and serve with dressing.