Plump shrimp and sweet grapes in a light vinegar and mayonnaise dressing lend just the right touch of casual refinement to a backyard al fresco meal or upscale picnic outing. Serve with chilled sliced tomatoes, white sparkling wine and crusty bread with butter.
Special Diets:
Ingredients
Method
Heat olive oil in a large skillet over medium heat.
Add shrimp, garlic and salt and cook, stirring occasionally, until shrimp are just pink and cooked through, about 3 minutes.
Transfer shrimp and pan juices to a bowl.
Refrigerate until cooled, about 20 minutes, then add celery, chives and grapes to shrimp. Set aside.
In a small bowl, whisk together the vinegar, sunflower oil, mayonnaise, agave nectar, pepper and salt to taste.
Transfer to bowl with shrimp and toss well.
Nutritional Info
Serving Size
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.