with Lemon Potatoes and Greek-Style Salad
Ingredients: Yellow potato • Jumbo shrimp (shrimp, sodium phosphate, salt) • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Roma tomatoes • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar • Wooden skewer • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Jumbo Shrimp
285 g
Yellow Potato
350 g
Spring Mix
113 g
Tomato
1 unit(s)
Mini Cucumber
2 unit(s)
Lemon
1 unit(s)
Mixed Olives
60 g
Sun-Dried Tomato Pesto
0.25 cup
Feta Cheese, crumbled
0.5 cup
Dill-Garlic Spice Blend
4 g
Red Wine Vinegar
1 tbsp
Wooden Skewers
6 unit(s)
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- Remove any brown spots from potatoes. Cut into 1/2-inch wedges.
- On a parchment-lined baking sheet, toss together potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway.)
- Meanwhile, thinly slice cucumbers into rounds.
- Cut tomato into 1/4-inch pieces.
- Drain, then halve olives.
- Zest, then juice lemon.
- In a large bowl, half the Dill-Garlic Spice Blend, 1 tsp (2 tsp) lemon zest and 1 tbsp (2 tbsp) lemon juice. (NOTE: This will be used in step 6).
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Thread 3-4 shrimp onto each wooden skewer.
- In a small bowl, combine half the pesto and remaining Dill-Garlic Spice Blend.
- Brush pesto-spice mixture over one side of shrimp on each skewer.
- On a platter, gather together shrimp skewers, a clean plate, silicone brush, bowl with pesto-spice mixture and grilling tools, then head out to grill!
- On the grill, arrange shrimp skewers, pesto-spice side down. Close lid and grill for 2-3 min, until opaque. Flip shrimp skewers, brush with remaining pesto-spice mixture and grill with the lid closed another 2-3 min.**
- Transfer shrimp skewers to the clean plate.
- In another large bowl, whisk together vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the bowl with dressing, add spring mix, tomatoes, olives and cucumbers. Then toss to combine.
- To the bowl with lemon-dill spice mixture (from step 2), add potato wedges, then toss to coat.
- Divide skewers, potatoes and salad between plates.
- Sprinkle feta over salad.
- Drizzle remaining pesto over shrimp.
520
kcal
Calories
35
g
Fat
8
g
Saturated Fat
45
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
16
g
Protein
70
mg
Cholesterol
1220
mg
Sodium
0.2
g
Trans Fat
1300
mg
Potassium
225
mg
Calcium
3
mg
Iron
